Spinach Flan


3 tablespoons butter
1/2 cup chopped fresh onions
Salt and pepper
Freshly grated nutmeg
1/2 pound washed young spinach
1/2 bunch greens, like chard or mizuna, cleaned and de-stemmed
1 1/2 cups half-and-half
3 eggs
4 ounces of grated parmesan or Gruyére cheese


Preheat the oven to 325°. Melt the butter in an ovenproof pan over medium heat.  Add the chopped onions and sauté until soft, about 15 minutes.  Season with salt, pepper and nutmeg.

Put the spinach and chard in a steamer over a pot of boiling water. It is better to steam than boil the spinach because you don't want waterlogged leaves. Cover and steam the spinach until it is wilted – 5 minutes or so.

Beat the eggs and the half-and-half together in a small bowl. Transfer the greens to the pan with the onions.  Pour the eggs over and around the greens.  Scatter the cheese evenly on top.  

Put the entire pan into the oven and bake for 20 minutes, then slide under the broiler until golden, about 1 minute.