Spinach Flan

Directions

1. 1
   Preheat oven to 300 degrees F.
2. 2
   In a blender, add spinach, parsley, milk, goat cheese, eggs, nutmeg, salt and pepper, and blend until smooth. Pour evenly between 3-ounce ramekins (small souffle dishes) that have been sprayed lightly with EVOO (or non-stick cooking spray). Place ramekins in a large casserole dish. Slowly add boiling water in one corner, being careful not to spill water into ramekins, until half-way up the sides of the ramekins.
3. 3
   Carefully place into oven and cook until the sides are firm and a little wobble remains in the middle of each ramekin.
4. 4
   Remove from oven; remove each ramekin from water bath and let cool on cooling rack. When cool, run a sharp knife down the sides of each ramekin and invert onto a warm plate. Serve with the mixed herb salad, a drizzle of EVOO, and a few strips of parmesan.
5. 5
   Herb Salad Garnish.
6. 6
   1/4 cup fresh Italian flat-leaf parsley.
7. 7
   1/4 cup fresh tarragon.
8. 8
   1/4 cup fresh basil
9. 9
   1/2 teaspoon freshly squeezed lemon juice.
10. 10
    1 teaspoon extra virgin olive oil (EVOO).
11. 11
    Kosher salt and freshly ground black pepper.
12. 12
    Combine all ingredients in a large salad bowl. Toss. Enjoy!