Small spinach and mushroom flans
Material
Ingredients · Servings 8
- 1 tablespoon of olive oil
- 150g of fresh spinach
- 200g of mushrooms
- 1/2 shallot
- 10g of butter
- 1 clove of garlic
- chopped parsley
- cell
- pepper
- 2 eggs
- 10 cl of cream
- 1 tablespoon of cornstarch
- cell
- pepper
- 40g of grated Comté (or Emmental) cheese
Method · 45 min
- Wipe the mushrooms with a damp cloth or absorbent paper to remove the soil, then slice them thinly.
- Finely chop the shallot and mince the garlic.
- Chop the parsley after rinsing it.
- Melt the butter in a large frying pan over medium heat. Add the shallot and sauté for 2 to 3 minutes until translucent.
- Add the mushrooms and cook for about ten minutes over medium-high heat, stirring regularly, until they have released their water and begin to brown.
- Next, add the garlic, salt, and pepper, and cook for another 2 minutes. Finish by stirring in the parsley.
- Sauté the spinach in a pan over medium heat with a drizzle of olive oil. Once it has wilted, drain it well, removing as much moisture as possible.
- Mix together the eggs, cream, cornflour, salt, pepper and grated cheese.
- Add the mushrooms and spinach to the mixture and mix well.
- Pour the mixture into a greased muffin tin or ramekins.
- Bake in a preheated oven at 165°C for 30 minutes. Air fryer cooking is possible if your pan is compatible;-) They will deflate after baking, that's normal!
- And there you have it, it's ready!
- 1 muffin tin
