Snacks

Spinach Flan


Spinach Flan Ingredients

  1. Spinach (fresh) 1 kilogram
  2. Cream fresh 150 grams
  3. 5 eggs
  4. Hard cheese 30 grams
  5. Nutmeg (grated) pinch
  6. Salt to taste
  7. Ground black pepper to taste
  8. Butter 40 grams
  9. Clean water as needed
  • Main ingredients: Spinach, Eggs, Cheese
  • Serving 4 servings
  • World CuisineFrench Cuisine

Inventory:

Fine mesh colander, Cutting board - 2 pieces, Knife - 3 pieces, Stove, Deep stewpan with a lid, Kitchen towel, Oven, Baking brush, Round heat-resistant baking dish - 4 pieces (diameter 12 centimeters), Grater, Deep plate, Deep bowl - 2 pieces, Corolla, Tablespoon, Kitchen gloves, Plate

Cooking Spinach Flan:

Step 1: prepare fresh spinach.


We throw off 1 kilogram of spinach in a colander with a fine mesh, put it in the sink and wash the greens under a thin stream of cold running water from sand and any other contaminants. After leaving the spinach in a colander for 5 - 7 minutes to drain excess fluid. Then shake it over the sink, put it on a cutting board and cut the hard stems from spinach. Leave the greens on the cutting board and proceed to the next step.

Step 2: boil the spinach.


We turn on the stove to the middle level and put on it a deep stewpan, half filled with clean water. When the liquid boils, reduce the temperature of the plate to a level between small and medium. Gently lower the spinach leaves in hot water, cover the stewpan with a lid and cook the greens for 5 minutes.
After we remove the lid from the stewpan, remove it from the stove, helping ourselves with a kitchen towel, and throw the spinach into the same colander installed in the sink. Leave the boiled greens in a colander on 10 - 15 minutes so that it cools down completely.

Step 3: prepare boiled spinach and hard cheese.


While spinach cools, preheat the oven to 220 degrees celsius and with a baking brush, grease with 40 grams of butter 1 large or 4 small baking dishes.
We prepare hard cheese, cut off the paraffin crust from it and rub it on a fine or medium grater into a deep plate. Then with clean hands we squeeze the cooled spinach from the water, put it on a cutting board and chop the greens with a knife in small pieces of any shape. We shift the slices into a deep bowl.

Step 4: prepare the spinach mass.


Then, in a separate deep bowl, we drive 5 eggshell eggs and beat with a whisk until lightly splendid for 1 - 2 minutes. Then we add 150 grams of cream-fresh cream to the same container, a pinch of ground nutmeg, salt to taste, ground black pepper and chopped spinach. We re-mix everything until smooth and with the help of a tablespoon we lay out the spinach mass in a baking dish prepared for baking.

Step 5: bake the spinach flan.


Now we check the temperature of the oven, and if it has warmed up, set the forms in it with a still raw dish on the middle rack. Bake the spinach flan for 15 minutes. After opening the oven, sprinkle the flan with chopped hard cheese and bake more 15 minutes. After the required time has passed, we check the readiness of the dish with a table knife, introduce its tip into the flan and get it. If it comes out wet, bring the flan to full readiness for another 5 - 7 minutes. If the tip of the knife comes out dry, then the dish is ready.

Helping ourselves with kitchen gloves, remove the forms from the oven and put them on a cutting board. The presentation of the dish depends on your desire, if the flan was prepared in large form, then it is simply cut and laid out in portions on plates. If in small containers, then it can be carefully removed from small molds or served with them.

Step 6: serve the spinach flan.


Spinach flan is served hot as a side dish for meat dishes, but without any additions this dish is very savory. Its delicate taste resembles spinach pudding, and the delicate aroma of perfectly matching products is simply crazy. Enjoy it!
Enjoy your meal!

Recipe Tips:

- Very often ham, stew, fried or baked meat of any kind is added to the spinach mass. It also puts chopped hard cheese, pickled or fried mushrooms, stewed onions, canned corn or peas.

- If desired, the set of spices can be supplemented with any other spices that are suitable for cooking vegetable dishes.

- What is cream fresh? This is a thick cream from Normandy in texture and taste reminiscent of ordinary sour cream, but the peculiarity of the cream fresh is that when heated, it does not curdle and does not separate into fractions. This yummy can be purchased at any supermarket or replaced with sour cream, but it is better to prepare cream fresh yourself from fresh or pasteurized cream.