Happy Monday! I made this delicious savory custard yesterday which is the perfect dish for a Sunday brunch with friends and family. It always seems to impress your guests when you say you’re serving a flan. It does sound more elegant than the word “omelet” and the perception is that a flan is more elaborate to cook when in actually, it’s very easy. You can also substitute the spinach with other leafy vegetables you happen to have on hand like broccoli or zucchini.
- 1 lb. fresh spinach
- 3-5 tablespoons olive oil
- 3/4 cup crème fraiche or sour cream
- 2 eggs
- 1 teaspoon coarse sea salt
- a pinch of freshly grated nutmeg
- 1 tablespoon unsalted butter
- a baking dish, 12 inches long
Preheat the oven to 350°F.
Wash the spinach, then spin-dry in a salad spinner or to save time, buy pre-washed bags of spinach. Working in batches, heat 1 tablespoon of the oil in a nonstick sauté pan and a mound of spinach. Cook the spinach over high heat, stirring until all the leaves have just wilted. Transfer to a plastic colander and let drain. Continue cooking until all the spinach has been wilted.
Chop the spinach coarsely. Put the crème fraiche, eggs, salt, and nutmeg in a bowl and whisk well. Stir in the spinach.
Spread the butter in the bottom of a baking dish like Le Creuset. Transfer the spinach mixture to the dish and bake for 25-30 minutes, until just set. Serve hot.
Hope you can make it next Sunday.
Bon appétit mes amis!