Spinach flans with Parmesan fondue

Delicious and light, and a way to use leftovers: I had spinach from another recipe, and always have eggs and Parmesan. Dinner saved! Add cured meats and everyone is happy. Use any vegetables to make tasty flans, also lovely as a starter.

INGREDIENTS FOR 2 FLANS

200 g COOKED SPINACH

2 EGGS

50 g GRATED PARMESAN (or Grana Padano)

SALT

PEPPER

NUTMEG

EXTRA VIRGIN OLIVE OIL AS NEEDED

BREADCRUMBS AS NEEDED

PARMESAN FONDUE

125 ml MILK

25 g PARMESAN

10 g BUTTER

1 TEASPOON OF FLOUR OR CORNFLOUR

PEPPER

I cook spinach in a pan with a little oil and a garlic clove.

I wilt it, add salt and pepper without liquid and dry it well. I add a knob of butter; it takes 10 minutes.

I weigh 200 g and chop with a knife.

I put in a bowl with eggs and Parmesan and season with salt, pepper and nutmeg.

I mix well.

I oil two moulds and coat in breadcrumbs. Put a disc of baking paper at the bottom if you like.

I fill two aluminium moulds; disposable ones are fine. I tap to remove air pockets and place in a baking dish, filling 1/3 with water for a water bath.

I bake in a preheated oven at 180°C for 25/30 minutes. A skewer should come out clean. I cool slightly.

For the fondue, I cook milk, Parmesan, 1 teaspoon of flour or cornflour and butter in a water bath to a smooth, uniform sauce, not too thick.

I put a tablespoon on the plate, add the flan, coat with more fondue and finish with freshly ground pepper.