Saffroned Vegetable Flan

Ingredients:

• 3 tablespoons butter
• 2 large leeks, white part only, thinly sliced
• 1 small sweet red pepper, seeded and thinly sliced
• 1/2 pound fresh mushrooms, sliced
• 1 small head green cabbage, coarsely shredded (about 4 cups)
• 1/4 teaspoon saffron threads dissolved in 1/4 cup warm water or chicken stock
• 2 eggs plus 2 yolks
• 1/2 cup milk
• 1/2 cup whipping cream
• salt and pepper, to taste
• dash of grated nutmeg

Instructions:

Heat butter in 12-inch skillet. Add leeks and red pepper and saute for 5 minutes. Add mushrooms and cabbage and cook for 5 more minutes, letting content cook down. Add saffron mixture and cook over medium-high heat until most of the liquid has evaporated, about 8 minutes. Remove from the heat and allow to cool for 10 minutes. Drain any liquid that may have accumlated while cooking.

Whisk together the eggs, yolks, milk and cream. Season to taste with salt, pepper and nutmeg. Place vegetables in a greased 9-inch round baking dish. Pour custard over the top. Bake at 350° for 40 minutes or until the custard has set.