To prepare a delicious spinach flan with cheese, we start by boiling water in a pot. When the water is boiling vigorously, we add a generous amount of salt, and then the fresh, well-washed spinach. We let the spinach boil for 5 minutes, during which it will soften and absorb the flavors. After the time is up, we remove the spinach from the pot and immediately transfer it to a bowl with cold water and a few ice cubes. This blanching process will help retain its vibrant color and essential nutrients. After a minute, we take the spinach out of the cold water and drain it well, then chop it finely and place it in the food processor.
In the processor, we add the eggs, 100 g of grated parmesan, salt, a pinch of nutmeg, freshly ground pepper, milk, and pine nuts. We mix everything at medium speed for about a minute until we obtain a homogeneous and creamy mixture. This will be the base of our flan. We transfer the mixture into muffin molds, which we place in a tray filled with water to ensure even and moist baking. We put the tray in a preheated oven at 160 degrees Celsius and let it bake for 15 minutes.
Meanwhile, we take care of the cheese fondue. In a saucepan, we heat the milk, gradually adding the asiago cheese, stirring continuously over low heat until the cheese completely melts and we achieve a creamy texture. This fondue will add a layer of flavor to our dish. In parallel, we finely chop the nuts in the food processor, and then mix them with the remaining parmesan, creating a crunchy and flavorful combination.
To add a decorative and crunchy element to the flan, we heat a non-stick frying pan. We place a round pasta cutter in the pan and, using a spoon, form a circle inside it with the parmesan and nut mixture. We let the cheese melt for a few minutes, then remove the pan from the heat and carefully detach the formed sheet from the bottom of the pan. We let it cool, then break it into 2-3 pieces to decorate the flan.
This dish pairs perfectly with a fragrant wine, and I recommend a Traminer from Alto Adige. With aromas of roses and lavender, this wine beautifully complements the rich taste of the flan, bringing a perfect balance between sweetness and acidity. Enjoy this sophisticated dish and let yourself be carried away by its flavors!
In the processor, we add the eggs, 100 g of grated parmesan, salt, a pinch of nutmeg, freshly ground pepper, milk, and pine nuts. We mix everything at medium speed for about a minute until we obtain a homogeneous and creamy mixture. This will be the base of our flan. We transfer the mixture into muffin molds, which we place in a tray filled with water to ensure even and moist baking. We put the tray in a preheated oven at 160 degrees Celsius and let it bake for 15 minutes.
Meanwhile, we take care of the cheese fondue. In a saucepan, we heat the milk, gradually adding the asiago cheese, stirring continuously over low heat until the cheese completely melts and we achieve a creamy texture. This fondue will add a layer of flavor to our dish. In parallel, we finely chop the nuts in the food processor, and then mix them with the remaining parmesan, creating a crunchy and flavorful combination.
To add a decorative and crunchy element to the flan, we heat a non-stick frying pan. We place a round pasta cutter in the pan and, using a spoon, form a circle inside it with the parmesan and nut mixture. We let the cheese melt for a few minutes, then remove the pan from the heat and carefully detach the formed sheet from the bottom of the pan. We let it cool, then break it into 2-3 pieces to decorate the flan.
This dish pairs perfectly with a fragrant wine, and I recommend a Traminer from Alto Adige. With aromas of roses and lavender, this wine beautifully complements the rich taste of the flan, bringing a perfect balance between sweetness and acidity. Enjoy this sophisticated dish and let yourself be carried away by its flavors!
Ingredients
For 4 people - 250 g of spinach - 2 eggs - extra virgin olive oil - salt - pepper - 1 tablespoon of milk - nutmeg - pine nuts - 200 g of asiago - 100 g of milk - 200 g of grated parmesan - 20 g of hazelnuts