Spinach Flan

Vegetables

Cibreo in Florence is one of my favorite Italian restaurants. Chef Fabio Picchi serves a light-as-air spinach flan as a course on his tasting menu. This is my version, which is a nice, light vegetarian first course option.

Ingredients

2 cups Heavy cream
10 oz. package frozen chopped spinach, thawed, drained well
4 Eggs
2 tsp Kosher salt
1 tsp Fresh ground black pepper
1/8 tsp Ground nutmeg

Grated Parmigiano Reggiano as needed for garnish

1 recipe Roasted Tomato Coulis

Roasted Tomato Coulis

6 Roma tomatoes
1 Tbl Vegetable oil
½ tsp Kosher salt
¼ tsp Fresh ground black pepper

Instructions

Preheat oven to 275.

Combine heavy cream and spinach in a small sauce pot and warm over low heat, just to take the chill off.

Remove from heat and puree until smooth. Strain through a chinois. Discard any solids that remain.

Transfer to a bowl and combine remaining ingredients gently.

Coat 8 4-6 oz. oven safe ramekins with non-stick spray and divide mixture among them. Bake in a water bath for 30 minutes or until set. Allow to cool slightly. Using a paring knife, loosen the flan from around the edges and unmold onto desired plate. Garnish with fresh grated Parmigiano Reggiano.

Yield: 8 servings

Roasted Tomato Coulis

Preheat oven to 350.

Coat tomatoes in oil and place on sheet pan in the oven for 20-30 minutes, until skins begin to wrinkle and begin browning. Rotate tomatoes every 10 minutes to avoid one side burning.

Allow to cool just enough to handle, remove skins and place in food processor or blender with salt and pepper. Puree until smooth. Pass through a chinois if a smoother texture is desired. Serve warm.

Yield: 1 cup

Recent Recipes

Robert’s Christmas Turkey 2025

There's nothing like a well-roasted turkey to anchor a holiday table, and no one made it quite like my grandmother. She didn't wait until Thanksgiving to serve it. She'd roast a turkey once a month throughout the year, never mind the occasion. It was a staple at her table. My mother, on the other hand, always made a formal Christmas Eve dinner, complete with turkey, dressing, and gravy. As kids, the excitement of Christmas Eve was almost too much to bear. Those big dinners felt like the beginning of Christmas itself. It’s a memory that comes to mind every time I cook a turkey or make gravy. And a good gravy can make or break the meal. Making sure the roux browns just right and finishing the gravy with a touch of lemon juice or fresh herbs are tricks worth remembering. A little extra attention to the gravy goes a long way.

Bayou Bacon & Cheddar Spread

I can lay waste to a block of cream cheese with pepper jelly and crackers in a matter of minutes. It’s a weakness. No matter how hard I try to exercise self-control, I always find myself standing over the plate at a cocktail party, making it disappear without even thinking. This spread hits the same notes, but with a smoky, savory punch that’s hard to beat. It’s become a go-to for Christmas parties, and if you’re smart, you’ll double the recipe because it’ll be gone before you know it. It’s best when made a day in advance—giving all the flavors time to mingle.

Orange and Bourbon Glazed Duck for Drew

My brother Drew and I were always wound up on Christmas Eve. He was four years older, but you’d never know it by how excited we both were. He’d be bouncing off the walls, too keyed up to sleep, while I’d follow his lead like I always did. When we finally did drift off, it wouldn’t be long before he’d shake me awake before dawn, eyes shining like he hadn’t slept a wink. Those early mornings felt like magic. Now, Christmas means he’s usually out duck hunting in the Delta, his favorite place on earth. He loves the hunt and the calm that comes with being out in the field before the sun rises. I thought of him when I put together this recipe. It’s a little bit of Drew—those wild December mornings in the Delta and the quiet way he’s always looked out for me.

RobertStJohn.com