Goat Cheese Spinach Flans with Warm Asparagus Salad

Name: Goat Cheese Spinach Flans with Warm Asparagus Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cherry tomatoes, thinly sliced; 5 oz. frozen chopped spinach, thawed and squeezed dry; 1/2 cup frozen baby peas, thawed; 2 large eggs; 1/4 cup evaporated skim milk; 1/4 tsp. salt; ⅛ tsp. grated nutmeg; ⅓ cup crumbled aged goat cheese; 1 lb. asparagus; 6 cups baby arugula; 2 cups torn fresh basil leaves; 1/2 yellow bell pepper, thinly sliced; 2 tsp. lemon juice; 1 1/2 Tbs. garlic oil

Servings: persons

4 cherry tomatoes, thinly sliced
5 oz. frozen chopped spinach, thawed and squeezed dry
1/2 cup frozen baby peas, thawed
2 large eggs
1/4 cup evaporated skim milk
1/4 tsp. salt
⅛ tsp. grated nutmeg
⅓ cup crumbled aged goat cheese
1 lb. asparagus
6 cups baby arugula
2 cups torn fresh basil leaves
1/2 yellow bell pepper, thinly sliced
2 tsp. lemon juice
1 1/2 Tbs. garlic oil

1
To make Flans: Coat 4 4-oz.
2
ramekins with cooking spray.
3
Arrange 3 tomato slices in bottom of each ramekin.
4
Pulse spinach, peas, and eggs in food processor until smooth.
5
Add milk, salt, and nutmeg; process until combined.
6
Pour half of mixture into prepared ramekins.
7
Sprinkle with goat cheese, then top with remaining egg mixture.
8
Cover with squares of foil coated with cooking spray.
9
Place in bottom basket of steamer.
10
To make Salad: Arrange asparagus in top basket of steamer, and cover.
11
Fill large skillet with 2 inches water, and bring to a boil.
12
Place steamer in skillet, and reduce heat to medium.
13
Steam asparagus 6 minutes; cool until easy to handle.
14
Cook Flans 6 minutes more, then remove from heat.
15
Cut asparagus into 1-inch pieces.
16
Toss together arugula, basil, bell pepper, lemon juice, garlic oil, and asparagus.
17
Unmold Flans onto plates and surround with Salad.

275

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 cherry tomatoes, thinly sliced, 5 oz. frozen chopped spinach, thawed and squeezed dry, 1/2 cup frozen baby peas, thawed, 2 large eggs, and more.

Yes, Goat Cheese Spinach Flans with Warm Asparagus Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!