200 g of leeks
pinch of ras el hanout
2 handfuls of spinach
20 cl cooking cream
Salt and pepper
Preheat the oven to 180°C.
Wash the leek and spinach and drain well. Cook them with a knob of butter over low heat and stir in the Ras El Hanout. Add the cream and bring to the boil briefly.
Mix the whole briefly to a nice mixture and stir in the 3 eggs. Season with salt and pepper.
Butter small baking tins and pour in the mixture up to three quarters of the way up. Sprinkle over some grated Gruyère cheese and cook the flans in a bain-marie for 20 minutes. The contents should no longer be liquid when you move the bowls.
Remove them from the oven and let them rest for ten minutes. Transfer them to a nice plate and garnish with fresh herbs.