Spinach and Leek Flan

Wild mushroom risotto
16 July 2018
From Lanzo to Salvin
17 July 2018

This spinach and leek flan is a tasty but delicate starter served with a gorgonzola and grana padana cheese sauce.


  • 500g spinach
  • 1 leek
  • olive oli
  • 100g grana padano (grated)
  • nutmeg
  • 4 eggs
  • salt and pepper
  • 50g butter

For roux sauce:

  • 50 g flour
  • 500 ml milk
  • 50 g butter

For cheese sauce:

  • 1 liter of single cream
  • 100 g gorgonzola
  • 50 g grana


  1. Fry the chopped leek in the olive oil, add the chopped spinach and cook for 5 minutes.
  2. Put all in a mixer and mix until smooth.
  3. In a bowl, mix the eggs, grana, nutmeg and vegetable mix.
  4. Prepare a roux sauce by mixing together on a slow heat the butter, flour and milk.
  5. Add to the egg mixture.
  6. Pour into the greased individual flan cases or a rectangle cake tin.
  7. Cook at 180°C for about 1 hour in a tray of water (bain-marie).
  8. Leave to cool slightly before slicing.
  9. Make a cheese sauce by melting the gorgonzola and grana in the cream over a gentle heat.
  10. Serve the flan with the cheese sauce poured over the top.