The charm of this Italian recipe comes from the layer of crusty, caramelized cheese that forms at the bottom of the plate. Best served hot or warm, with a salad.
Preheat oven to 350 °F.
Butter an 8-inch square mold and sprinkle the Romano on the bottom. Slice garlic into thin strips and lay them evenly around the mold.
Bake in the oven for 5-7 minutes until the cheese is lightly caramelized. Remove from oven and set aside.
Chop spinach and transfer ¼ to a blender. Place remaining chopped spinach to a bowl.
Place 2/3 of the goat cheese and remaining ingredients to the blender and liquefy completely.
Pour the mixture into the bowl with the spinach and stir with a fork. Transfer to the mold and sprinkle remaining cheese on top.
Bake for 15-18 minutes, until the flan is firm and a knife inserted into the center comes out clean.
Let stand 15 minutes before serving.