From the Essential Pépin tv series, Episode 123: Eggs-quisite
In home-cooking, a flan — be it sweet or savory — is a custard. The choice of herbs and greens used to season this savory flan can be altered based on your garden or market; bear in mind, though, that certain herbs — tarragon, basil, and cilantro, for example — have a stronger flavor and so should be used in smaller quantities than milder herbs like parsley or chervil. This makes a terrific first course.—Jacques Pépin
Serves 6
FLAN
6 cups loosely packed mixed herbs and greens, such as sorrel, cilantro, parsley, chervil, chives, basil, tarragon, and arugula
4 cups loosely packed baby spinach leaves
1 tablespoon unsalted butter
2 tablespoons olive oil
1/4 cup pine nuts
6 large eggs
1/2 cup light cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons freshly grated Parmesan cheese