Flan with spinach

Ingredients for 6 servings:

• 300 g spinach, prepared and weighed
• 1 clove(s) garlic clove(s)
• 1 small onion(s)
• 1 tbsp olive oil
• 1 tbsp spice mix (Djah Oftadeh)
• salt and pepper
• 2 m.-sized eggs
• 100 g cream, sweet
• 50 ml milk
• ½ tsp salt
• Nutmeg, freshly grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

1. Component spinach course in the Veggie Spring Menu 2013, can be prepared

Dice the onion and garlic and sauté in olive oil until translucent. Add the spinach and let it wilt. Sauté for about 5 minutes over medium heat and season to taste. Set aside and let cool. Preheat the oven to 160 degrees Celsius (convection oven). Crack the eggs into a large bowl and mix with the cream and milk. Season to taste. Divide the spinach mixture among 6 small dishes (I used 90 ml Elipsen). Pour the egg and cream mixture over the bowl, ensuring the dishes are no more than 2/3 full. Line a large ovenproof dish with a piece of kitchen paper. Place the dishes inside and fill with water. Bake in the oven for about 20 minutes. The flan is cooked when a blade inserted into it comes out clean, similar to the toothpick test. Note: You can also add crushed red chili peppers to the spinach.