Potato and treviso chicory flans - Venetian homecooking recipe

If pumpkin is maybe the winner in the Winter recipes' presence, Treviso chicory (radicchio di treviso) is probably the second! I love it, and, just like pumpkin, it's open to multiple use: raw, stewed, grilled, baked, it's also a perfect and tasty ingredient for soups, sauces... and for flans like the one I'm presenting today. Here it goes:

For 4 persons:

• 4 medium-big sized potatoes
• 1 egg
• 1 small bunch treviso chicory
• 1/2 small onion
• 80g grated Asiago cheese
• breadcrumbs (about 1 spoon + a little to dust)
• grated Parmesan cheese to dust

Chop the onion and the treviso leaves, stir-fry them in a little olive oil, salt and let them cook for no more than 10 minutes. Cover with a lid. Peel and chop the potatoes, steam-cook them and pass them through a potato masher into a bowl. Pre-heat the oven at 175°C. Add the egg, grated asiago cheese, 3 spoons of the treviso chicory, 1 spoon breadcrumbs and stir well. Dust the bottom of each mild with breadcrumbs (no need to grease if you're using silicone ones), then fill each mild with the mixture, dust with breadcrumbs and grated Parmesan cheese. Bake for about 25 minutes, then let the flans cool a few minutes, reverse and serve. Buon appetito!