I love Flans prepared in all sorts of ways, with various types of vegetables and different sauces. I usually prepare them by changing the ingredients according to the season and what I have in the fridge! Today it’s time for Swiss Chard Flans which I accompanied with a cream cheese and Parmesan sauce. If you prefer a more flavorful sauce, use Gorgonzola instead of cream cheese.

I used about 1.300 kg (2.87 lbs) of fresh and cleaned Swiss chard, obtaining about 800 g (1.76 lbs) of boiled and squeezed chard.

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Difficulty: Very easy
Cost: Cheap
Preparation time: 45 Minutes
Portions: 9 Pieces
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

1.76 lbs Swiss chard (boiled and squeezed, equivalent to 2.87 lbs of fresh chard)
8.82 oz smoked bacon (diced)
10.58 oz pizza mozzarella (block)
3.53 oz Parmesan Reggiano DOP (grated)
5 eggs
2 pinches pepper (ground)
2 pinches nutmeg
2 pinches garlic powder
2 pinches dried onion
1.06 oz butter (to butter the molds)
as needed breadcrumbs (for the molds)
5.29 oz cream cheese
2 tablespoons milk
2 tablespoons grated Parmesan

Preparation

Wash and clean the Swiss chard, boil them in a pot with a bit of water, and then let them drain in a colander.
Once cooled, squeeze them with your hands to remove excess water.
In a blender, blend the boiled and squeezed chard and place them in a bowl. Add the diced cheese, grated Parmesan, eggs, dried garlic and onion, pepper, salt, nutmeg.
Now add the previously sautéed and slightly cooled bacon, mix well. You should obtain a homogeneous mixture; mine was a bit coarse since I hadn’t chopped the chard too finely.
Butter and cover the inside of the molds with breadcrumbs; mine are 2.17 inches tall and 2.95 inches in diameter.
Put two generous tablespoons of mixture in each mold; I got 9 with these quantities.
Bake at 356°F for 30 minutes, placing some water at the bottom of the tray where you lay the molds. Then activate the convection function for another 10 minutes.
Put the cheese in a container and slightly heat it in the microwave. Add a bit of milk and the grated Parmesan. Adjust as needed; the mixture shouldn’t be too runny or too thick. Put about a tablespoon on top of each flan once out of the oven. If you prefer a tastier sauce, you can use Gorgonzola instead of cream cheese.