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
• 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 nutmeg, grated

Instructions:

Heat the butter in a 12-inch skillet. Add the leeks and red pepper and saute for 5 minutes. Add the mushrooms and cabbage and cook for 5 minutes longer. Add the saffron mixture and cook over medium-high heat until most of the liquid has evaporated. Remove from the heat and allow to cool for 10 minutes. Drain any liquid that may have accumulated while cooking. Whisk together the eggs, yolks, milk and cream. Season to taste with salt, pepper and nutmeg. Place the vegetables in a greased 9-inch round baking dish and pour the custard over the top. Bake at 350° for 40 minutes or until the custard is set.