- 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 linked this toLet's Do Brunch
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
I linked this toLet's Do Brunch
Never made spinach flan before!! but look delicious Lyndsey we love spinachs, I have to do soon, gloriaReplyDelete
You are so creative Lyndsey; I really love this combination; anything with spinach makes me happy. I would love to try plant pineapple; is it in a pot or outside?ReplyDelete
Lindsey, this is my favorite and I must add goat cheese the next time.ReplyDelete
I am trying to plant pineapple too! The tiny pineapple looks pretty :)
Love this cheesy goodness...! Looks super too, Lyndsey:).ReplyDelete
Thanks Gloria, we love spinach too, I always have some on hand.ReplyDelete
Rita, thank you, I have some pineapple in pot and some in the ground. The potted ones with fruit sooner than the plants outside in the ground. That one in the picture is just in the ground. It's not in full sun, it's under my cactus plant.
Ann, the goat cheese was good, I was thinking trying to add mushroom or tomato next time. Pineapples are fun to watch once they get fruit. It takes about four years when it's planted in ground.
Cooking Gallery, thanks, the cheese sure helps!
This looks very delicious. The word flan threw me off at first... I thought dessert with spinach? Then I read the explanation. Live and learn. :)ReplyDelete
Oh, these look delicious! I love the combination of ingredients.ReplyDelete
Great recipe! Perfect number of servings.ReplyDelete
Wow, a french flan, that's a new one but why not! :) It looks delicious. I'm wondering if using goat cheese in a baked egg dish would help me over my dislike of it. This definitely looks like something I would like to try though. Would be a nice lunch after work.ReplyDelete
I remember your pineapple from last year. I hope this one is delicious and that your plants yield many more.
Looks delicious! I have not tried goat's cheese before, perhaps I can substitute with other cheese huh? Your pineapple looks so healthy!ReplyDelete
Ivonne, I know I thought the same thing when I saw it called flan, but I guess it's an open top pie.ReplyDelete
Lynda, thanks, the flavors work well together.
Bo, I like that it make two servings too. Then if you want more it sure is easy enough to do.
Betty, I don't know if it will disguise the goat cheese enough that you won't taste it as much. You could probably use one you like! Yeah!
Jeannie, I'm sure it would be fine with any cheese that you like. I like the tang of goat cheese with the spinach.
I have never tried this but it looks very cheesy and delicious. Oooh, I love home grown pineapples. I used to plant them in my backyard. They are soooo sweet when ripen on the plant. It's just too cold to plant here in North Scotland :(ReplyDelete
Oh yes, it definitely looks delicious no matter what you call it! And how badly do I wish I could grow pineapples? So badly.ReplyDelete
It almost looks like a souffle. It also looks so incredibly delicious! It's got all of the things I love right in there.ReplyDelete
Oh Lyndz, I'm looking forward to your pineapple to grow and then ended up in your tummy in another few more weeks. ha! I just bought one yesterday. And have also bookmarked this recipe. Savory flan sounds great to me. Hope you're enjoying your week ahead.ReplyDelete
Lyndsey, this really has such gorgeous color. I'll wager it is as tasty as it is delicious. I'd love to have a piece. I hope you have a great day. Blessings...MaryReplyDelete
wow This makes me seriously HUNGRY! You plant your own pineapple. :-)) wow I am very impressed!ReplyDelete
MaryMoh, Thanks, I love the cheesy goodness. Pineapples do taste best when they ripe on the plant, just like mangoes.ReplyDelete
girlichef, you could grow a pineapple in a pot, just plant the top of the next one you cut off. It fruits quicker when in a pot.
TKW, that's what I thought it reminded me of a souffle too...I like how easy it is. Let me know how your turns out.
Kristy, yes I will keep you posted on my pineapple's progress. I like it when the little purple flowers come out. Hope you enjoy your savory flan. :D
As long as it's delicious, flan or frittata - I will eat it. :)ReplyDelete
This looks so good Lyndsey. I like the idea of a French theme but I think its the cheeses that make me want to eat this - right now!ReplyDelete
wow!!! that looks awesome..pass me that !!ReplyDelete
Hi there no pictures of bloggers click on Kim;s link she took some I was too busy trying to get J to eat she was so sleepy that dayReplyDelete
I like the idea of a savory flan. They look scrumptious!ReplyDelete
This looks so good I will have to make it for myself soon. I love the combination of eggs and cheese. I don't know why but guys aren't too excited about baked egg dishes.ReplyDelete
It is so exciting that your pinapple plant is bearing fruit! I did not realized you can grow them from the tops. I wonder how long it takes to grow as the growing season her in MN is so short.
tigerfish, that's what I say! :DReplyDelete
Pru, thanks. I need to check more into the French theme, maybe a savory crepe next!ReplyDelete
Sarah, coming right up!ReplyDelete
Rebecca, yes, little ones will keep your hands full! I did check out Kim's blog.ReplyDelete
Barbara, thanks, I like savory best!ReplyDelete
Biren, I am lucky because my husband likes my quiche, and is game to eat eggs any way I make them (maybe that's the y key...if I make them)ReplyDelete
It is exciting to grow your own. You would have to grow it in a pot in MN, and bring it inside during the cold months. It doesn't take as long to fruit in a pot.
This is something , I would love. If it was not so late, I think, I would be in the kitchen making it.ReplyDelete
Thanks for linking this to Let's Do Brunch.
This looks lovely. I think I would swap out the goat's cheese for a light cheddar as I'm not so keen on goat's cheese but I'm sure the flavour would still be good. You've certainly made a beautiful and appetizing dish that is for sure! Thank you for sharing it with Let's Do Brunch. The linky is now up for this week so I hope you will come along and join in if you haven't already :)ReplyDelete