Spinach flan and pasta

01163 SPINACH FLAN and PASTA Ingredients 1/2 kg of spinach; 150 g of pasta type propellers; 100 g Gruyere cheese; 50 g of bacon cut into small cubes; 6 eggs; 100 ml cooking cream; Salt; pepper and nutmeg.

Boil spinach in salted water.

When cooked, drain and strizzateli very well and then mince.

Fry the bacon in a little oil, add the spinach: you blast a high flame for a few minutes, then add the cream and grated cheese.

Season with salt, pepper and nutmeg.

Mix thoroughly.

Make firm three eggs, let them cool and then Peel.

Preheat oven to 180° Boil the pasta in salted water, drain and place in a bowl.

Add the cream of spinach, the remaining three beaten eggs, mix well and add salt if necessary.

Pour half into a rectangular mold preparation, place the three eggs one after another and cover with the rest of the dough.

Bake in oven, Bain-Marie, for about 45 minutes.

Serve.