Foodie Blogroll

Sunday, March 27, 2011

Parmesan, Goat Cheese and Spinach Flan?

In keeping with the French theme, I made this for a nice weekend lunch. It would be perfect for a breakfast or brunch. Since I already had the goat cheese...and Maranda wanted me to make something "French" when I searched I made sure I could use it. Why not? I found a recipe at French Cooking for Dummies it confused me a little because it's called a flan. This is so similar to the Spinach Frittata recipe that I made for Martha Mondays awhile ago. That one confused me because it wasn't what I would call a frittata. It reminded me more of a souffle, except using the whole egg instead of egg whites. As always, I made some changes to the recipe and made it the way I liked it.


- 1 cup fresh spinach leaves - washed and a coarse chop - 1 small shallot - minced - 1 teaspoon fresh chives - chopped - 3 oz goat cheese - diced - 2 oz Parmesan cheese - grated - 2 eggs 2 tablespoons heavy cream - salt and pepper - 1 tablespoon butter
Saute shallots in butter until soft, add spinach and cook until soft, let cool a bit (just so the heat won't scramble the eggs). Preheat oven to 350 degree F or 180 C. In a large bowl whisk eggs, add cream, Parmesan, and chives. Add goat cheese, and the spinach/shallot mix if cool enough. Salt and pepper to taste and whisk again. Pour into buttered ramekins and bake for 20 minutes. Serve right away while still warm.

Mmmm...tasty! This recipe made two ramekin size portions, I am sure you could double it and it would work just as well.

I really don't care what you call this it was fantastic! I loved the flavors and I don't know if it is a French flan, or Italian frittata! I glad I made this simple and elegant dish.( It would be perfect with a glass of champagne ) Ha! Then it must be French!! :D

It was a treat nice and creamy, and the spinach and tang of the goat cheese...

...good to the last bite.

I linked this toLet's Do Brunch

I noticed last week that a pineapple is staring on one of my pineapple plants. I have a hard time throwing away the top of a pineapple when I eat one, so I plant them. I have had a few now that have produced tiny pineapples, and it is still fun to see the process as it grows.