Romanesco Broccoli Flan with Baby Spinach

Total time: 55m
Preparation Time: 20m

For 4 servings

Nutritional Information

Contains 334 Kcal, 9g Protein, 18g Carbohydrates, 24g Fat


  • Dough
  • 1 shortcrust dough, rolled into a circle (approx. 32 cm in diameter)
  • Topping
  • 600 g Romanesco broccoli, cut into florets
  • 150 g baby spinach
  • 50 g pine nuts, roasted
  • Appliance
  • 0.5 lemon, use grated zest only
  • 2.5 dl cream
  • 3 eggs
  • 1.5 tsp. salt
  • a little pepper
  • Utensils
  • Für ein Blech von ca. 30 cm Ø

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  • Dough

    Roll out the pastry and place on a tray (approx. 30 cm Ø) lined with baking paper. Shape the pastry edges into a wavy design, prick the base with a fork.
  • Topping

    Distribute the romanesco broccoli, baby spinach and pine nuts over the base. Bake for approx. 15 mins. on the bottom shelf of an oven preheated to 220°C.
  • Appliance

    Combine the cream, eggs and lemon zest, season. Remove the flan from the oven, add the sauce and bake for a further 20 mins.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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