🍽️ Creamy Spinach-Pumpkin Flan with Fresh Salad

Name: Creamy Spinach-Pumpkin Flan with Fresh Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g spinach; 1 clove garlic; 2 eggs; 100 ml milk; 5 tbsp breadcrumbs; 3 tbsp freshly grated Parmesan; nutmeg; salt; pepper (from the mill); 200 g pumpkin flesh; 2 tsp pumpkin seed oil; 1 tbsp lemon juice; 50 ml dry white wine; 60 ml vegetable broth; salt; pepper (from the mill); cayenne pepper; 1 egg; 4 soufflé ramekins (or cups); butter (for the ramekins); parsley (for garnish)

232 kcal · 30 min · 4 servings

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Ingredients

200 g spinach
1 clove garlic
2 eggs
100 ml milk
5 tbsp breadcrumbs
3 tbsp freshly grated Parmesan
nutmeg
salt
pepper (from the mill)
200 g pumpkin flesh
2 tsp pumpkin seed oil
1 tbsp lemon juice
50 ml dry white wine
60 ml vegetable broth
salt
pepper (from the mill)
cayenne pepper
1 egg
4 soufflé ramekins (or cups)
butter (for the ramekins)
parsley (for garnish)

Instructions

1. Wash the spinach thoroughly and remove any tough stems or wilted leaves.
2. Place the spinach in a pot with a little boiling salted water and stir occasionally until it wilts.
3. Drain the spinach, rinse it briefly with cold water, and let it drain well.
4. Squeeze the spinach with your hands to remove excess moisture.
5. Finely chop the squeezed spinach.
6. Peel the garlic clove and chop it finely as well.
7. Whisk the eggs with the milk in a bowl.
8. Add the chopped spinach, garlic, breadcrumbs, and Parmesan to the egg-milk mixture.
9. Season the mixture with salt, pepper, and ground nutmeg.
10. Cut the pumpkin flesh into small cubes.
11. Fry the pumpkin cubes in hot oil.
12. Deglaze the vegetables with lemon juice, wine, and broth.
13. Let the mixture cook gently for about 20 minutes until soft.
14. Puree the cooked pumpkin mixture until smooth.
15. Season the pumpkin puree with salt, pepper, and cayenne pepper.
16. Remove the pan from the heat and let the mixture cool down briefly.
17. Stir one egg into the cooled pumpkin mixture.
18. Brush the molds with butter.
19. Fill half of the spinach mixture into the prepared molds.
20. Add the pumpkin mixture as the second layer on top of the spinach.
21. Spread the remaining spinach mixture as the top layer.
22. Place the molds into a baking dish.
23. Pour hot water into the baking dish until it reaches about halfway up the molds.
24. Preheat the oven to 180 degrees Celsius fan-assisted.
25. Place the dish in the oven and bake the flans for about 30 minutes until set.
26. After baking, carefully loosen the flans from the mold edges using a sharp knife.
27. Invert the flans onto plates.
28. Serve the flans with a fresh salad garnish of your choice.

Nutrition per serving

kcal: 232
Protein: 11 g · Fett/Fat: 13 g · Carbs: 14 g