A quiche like dish, Spinach, Artichoke and Mozzarella Flan is a tasty combination of flavours that is delicious hot from the oven or at room temperature.
I served it recently along side my Sweet Potato and Pear Soup. Together they made a heavenly meal.
Sweet Potato and Pear Soup is a lovely combination of late harvest fruits and vegetables.
Spinach, Artichoke and Mozzarella Flan
Print recipe| Serves | 8 appetizer sized servings |
Ingredients
- 1 Tbsp butter
- 2 Medium red or white cooking onions (medium chop)
- pinch salt
- 1/4 Tsp crumbled dried tarragon (or 2 tbsp minced fresh tarragon)
- freshly ground pepper to taste
- 1 Jar (6 oz/170 ml) marinated artichoke hearts
- 5 Cups fresh spinach (washed, stems removed)
- 3/4 cups shredded mozzarella cheese
- 2 Large eggs
- dash Tobasco or your favourite hot sauce
- freshly grated Parmesan cheese
Directions
| In frying pan melt butter over medium heat; saute onions until tender, about 6 - 8 minutes (may brown a little, but do not let burn). Season with salt, tarragon and pepper. Take off the burner. | |
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Drain artichoke hearts (cut in half lengthwise, if whole). Add to onion mixture and put back on the stove and cook for about 2 minutes, stirring carefully.  | |
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Wash the spinach; remove any long stems. Shake off any excess water.  | |
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In saucepan over medium-high heat, cook spinach, covered with only water clinging to leaves for about 3 to 4 minutes or until limp.  | |
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Drain off excess waster and then put the spinach between two tea plates and squeeze out the excess water. Chop coarsely; add to artichoke mixture.  | |
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Put onion, artichoke and spinach mixture in buttered quiche/flan dish. Sprinkle the mozzarella cheese on top.  | |
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Whisk together eggs, milk and Tabasco; pour over vegetables. Sprinkle with Parmesan cheese.  | |
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Bake 350 deg F for 20 to 25 minutes or until firm and puffy. Cut into wedges and serve immediately or serve as an appetizer at room temperature.  | |