Spinach and Cheese Flan

Main courses

  • Serves: 4
  • Preparation time: 30 minutes
  • Cooking time: 35 minutes
A tasty light lunch at anytime of year

A tasty light lunch at anytime of year


  • 6 oz  (175 g) short crust pastry
  • 1lb (450 g) spinach
  • Salt and pepper
  • 8 oz (225 g) cottage cheese
  • 2 meduium free-range eggs
  • 2 oz (50 g) parmesan cheese, grated
  • ¼ pint (150 ml) milk


  1. Pre-heat oven to Gas Mark 6 (400°F/200°C).
  2. Roll out the short crust pastry and line an 8" (20.5 cm) flan case with it. Put into the fridge to chill whilst you're preparing the filling.
  3. Wash the spinach and put into a large pan with just enough water to cling to the leaves. Add a pinch of salt and cook gently for 5 minutes, turning twice.
  4. Drain the spinach thoroughly and chop finely.
  5. Mix the eggs, milk, cottage cheese and parmesan cheese together in a bowl and season with salt and pepper to taste. Stir in the finely chopped spinach.
  6. Pour into the flan case and bake in a for around 35 minutes.
  7. A pinch of grated nutmeg into the mixture goes well if liked