Crustless Quiche Clafouti With Tomatoes & Basil |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a beautiful, easy and light recipe is from, Joan Nathan's newest cookbook, Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France . She suggests varying the dish by adding Parmesan and goat cheese; in winter try sautéed mushrooms or one package of frozen spinach and a handful of chives. It makes a lovely vegetarian main dish or, in small wedges, a pretty party appetizer. Ingredients:
1 tablespoon olive oil, plus more for greasing pan |
1/4 cup whole fresh basil leaf |
6 large eggs |
3 tablespoons creme fraiche |
1 cup milk |
1/3 cup crumbled goat cheese |
4 tablespoons grated parmesan cheese |
3 tablespoons all-purpose flour |
1 teaspoon salt |
fresh ground pepper |
2 pints cherry tomatoes or 2 pints grape tomatoes |
Directions:
1. Grease and line the bottom and sides of a 10-inch quiche mold or springform pan with parchment paper.
2. Put the basil leaves in a small cup, and coat with the tablespoon of olive oil, letting them macerate while you prepare the quiche.
3. Whisk the eggs in a medium bowl. Then stir in the creme fraiche, milk, goat cheese, Parmesan cheese, flour, salt, and freshly ground pepper to taste, making sure there are no lumps of flour.
4. Put the cherry tomatoes in the prepared pan, cover with the egg mixture, and poke the basil leaves in throughout.
5. Put the quiche in a cold oven, and then turn up the heat to 350°F Cook for about 45 minutes, or until a toothpick comes out clean and the quiche starts to turn slightly golden on top. Serve immediately or at room temperature.
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