Spinach and mushroom flans

Ingredients

Spinach:

• 1 tablespoon olive oil
• 5 oz baby spinach

Mushrooms:

• 7 oz mushrooms
• 1/2 shallot
• 10 g butter
• 1 clove garlic
• chopped parsley
• salt
• pepper

Flan:

• 2 eggs
• scant 1/2 cup cream
• 1 tablespoon cornstarch
• salt
• pepper
• 1/2 cup grated Comté cheese (or Emmental)

Materials

• 1 muffin tin
• frying pan
• colander

Preparation

• Wipe mushrooms with a damp cloth or paper towel to remove soil, then slice thinly.
• Finely chop the shallot and mince the garlic.
  
• Chop the parsley after rinsing.
• Melt the butter in a large frying pan over medium heat. Add the shallot and sauté for 2-3 minutes until translucent.
  
• Stir in the mushrooms and cook over medium-high heat for ten minutes, stirring regularly, until they have released their water and are starting to brown.
• Then add the garlic, season with salt and pepper, and cook for a further 2 minutes. Finish by stirring in the parsley.
  
• Sauté the spinach in a frying pan over medium heat with a drizzle of olive oil. Once it has wilted, drain it, removing as much moisture as possible.
• Mix eggs, cream, cornstarch, salt, pepper and grated cheese.
  
• Add the mushrooms and spinach to the mixture and mix well.
• Pour the mixture into a greased muffin tin or ramekins.
  
• Bake in a preheated oven at 330°F/165°C for 30 minutes. You can also cook them in an air fryer if your tin is compatible ;-)
  They will sink after baking; that's normal!
• And that's it—it's ready!
  

Cookware

Attributes

Questions

Photos of members who cooked this recipe