Herb and Spinach Flan is a perfect light dish to serve during long, warm summer evenings. Accompanied by a mixed salad and a well-chilled white wine – an Alsatian Sylvaner or Riesling would be particularly appropriate – it makes a delightful and appetizing meal.
Flan Case made from shortcrust pastry flan recipe, baked blind and cooled
2 oz. butter
1 small onion, thinly sliced and pushed out into rings
3 lean bacon slices, chopped
1 lb. spinach, washed, trimmed and cooked eggs, lightly beaten
5 fl. oz. double cream
2 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried basil
2 teaspoons chopped fresh parsley
2 oz. Cheddar cheese, grated
Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C).
In a large frying-pan, melt the butter over moderate heat. When the foam sub-sides, add the onion and cook, stirring occasionally, for 5 to 7 minutes, or until it is soft and translucent but not brown. Add the bacon and fry, stirring occasion-ally, for 5 minutes.
Add the spinach to the pan and, stirring frequently, cook the mixture for a further 3 to 5 minutes, or until the spinach is heated through and the ingredients are well blended. Remove the pan from the heat and spoon the mixture into the flan case. Set aside.
In a medium-sized mixing bowl, com-bine the eggs, cream, salt, pepper, thyme, basil and parsley, beating with a fork until they are well blended. Stir in the cheese and mix well.
Pour the mixture over the spinach and place the flan case in the oven. Bake the flan for 30 minutes, or until the filling has set and the top is browned.
Remove the flan from the oven and serve hot.