Philly Vegetable Flans

• 1 tablespoon olive oil
• 1 onion, sliced King Sooper's 1 lb For $0.99 thru 02/09
• 3 bacon rashers, chopped
• 100g baby spinach leaves
• 1/2 cup semi sun dried tomatoes, chopped Safeway 1 lb For $1.29 thru 02/09
• 1/2 cup corn kernels
• 250g block PHILADELPHIA Cream Cheese, softened
• 6 eggs, lightly beaten
• 1/3 cup plain flour
• salt and pepper, to taste
• 1 cup salsa
• sour cream for serving

1. Heat the oil and saute the onion and bacon for 2 - 3 minutes, then stir in the spinach, tomatoes and corn.
2. Spoon evenly into greased and base lined 12 x 1/2 cup muffin pans.
3. Whisk together the Philly*, eggs, flour and seasonings and spoon evenly over the vegetables.
4. Bake in a 180C for 20-30 minutes until golden and set.
5. Remove from the pan and invert onto serving plates.
6. Drizzle the plate with salsa and spoon a dollop of sour cream onto the flans.
7. Serve immediately.

olive oil, onion, bacon rashers, baby spinach leaves, semi sun dried tomatoes, corn kernels, philadelphia cream cheese, eggs, flour, salt, salsa, sour cream

Taken from www.kraftrecipes.com/recipes/philly-vegetable-flans-103480.aspx (may not work)