Sorrel Flan
Ingredients
- 4 T (1/2 stick) unsalted real butter or 3 T coconut oil
- 3/4 cup finely chopped shallots
- 8 cups sorrel leaves (about 8 oz, may mix with spinach or other cooking greens),well rinsed, dried, tough ribs or stems removed
- 12 eggs
- 4 cups heavy or Whipping cream
- ½ cup chopped fresh parsley
- ½ teaspoon ground nutmeg
- Brittany sea salt and freshly ground black pepper, to taste
- 2 cups grated Gruyere cheese
Directions
- Preheat oven to 350 degrees F. Grease a 13x 9-inch baking pan.
- Melt the butter in a large skillet over medium heat. Add the shallots and saute until translucent. Add the sorrel and cook covered until wilted, 10 to 12 minutes. Remove from heat.
- Whisk the eggs and cream together in a large bowl. Add the parsley, nutmeg and salt and pepper to taste and whisk to combine.
- Spoon the sorrel mixture evenly over the bottom of the prepared pan.
- Sprinkle the cheese over the sorrel mixture and pour the egg mixture over the cheese.
- Bake on the middle rack of the oven until golden and the center is just firm to the touch, about 1 hour.
- Serve immediately.