Vegetable Flan with Leaf Salad

Ingredients

• 200 g spinach
• 1 clove garlic
• 2 Eggs
• 100 ml milk
• 5 Tbsp breadcrumbs
• 3 tbsp freshly grated Parmesan
• nutmeg
• Salt
• pepper (ground)
• 200 g pumpkin flesh
• 2 tsp pumpkin seed oil
• 1 tbsp Lemon Juice
• 50 ml dry white wine
• 60 ml vegetable broth
• Salt
• pepper (ground)
• Cayenne pepper
• 1 egg
• 4 soufflé cups (or mugs)
• butter (for the cups)
• parsley (for garnish)

Instructions

1. 1.

   Wash, trim and rinse the spinach. Blanch in lightly salted boiling water while stirring occasionally until wilted; drain, shock in cold water, squeeze out excess moisture, then finely chop. Peel and finely mince the garlic. Whisk eggs with milk, then fold in spinach, garlic, breadcrumbs and Parmesan; season with salt, pepper and nutmeg.

2. 2.

   Dice the pumpkin flesh into small cubes and sauté in hot oil. Deglaze with lemon juice, wine and broth; simmer on low heat for about 20 minutes until tender, then puree. Season with salt, pepper and cayenne pepper; remove from heat, let cool slightly, and whisk in the egg.

3. 3.

   Brush the soufflé cups with butter.

4. 4.

   First spoon half of the spinach mixture into each cup, then add the pumpkin puree, and finish with the remaining spinach mixture.

5. 5.

   Place the cups in a baking dish and pour hot water up to about halfway. Bake in a preheated oven at 180 °C (356 °F) for approximately 30 minutes until the flans are set.

6. 6.

   To serve, loosen each flan from its cup with a sharp knife and plate onto a dish; garnish with parsley and serve alongside a fresh leaf salad.