SWEET PEPPER, ZUCCHINI AND CHEDDAR CLAFOUTIS
Adapted from “Dinner in French: My Recipes by Way of France” by Melissa Clark. Clarkson Potter, 2020.
Active: 25minutes | Total: 50minutes
4 to 6 servings
Storage Notes: Refrigerate in an airtight container up to 4days.
INGREDIENTS
• 3⁄4 cup whole milk
• 1⁄2 cup (4ounces) crème fraîche
• 4 large eggs
• 1⁄4 cup chopped fresh basil leaves
• 21⁄2 tablespoons all-purpose flour
• 3⁄4 teaspoon fine sea salt, divided, plus more to taste
• 1⁄2 teaspoon freshly ground black pepper
• 1cup (4ounces) coarsely grated sharp white Cheddar cheese, divided
• 2ounces sliced ham, chopped
• 2tablespoons extra-virgin olive oil
• 2medium sweet bell peppers (14ounces), preferably red and yellow, seeded and sliced into 1⁄4-inch wide strips
• 1small zucchini (7ounces), sliced into 1⁄4-inch strips
• 2garlic cloves, thinly sliced
• 1⁄4 cup (11⁄2 ounces) grated Parmesan cheese
• Fresh lemon juice, for serving
• Crushed red pepper flakes, for serving
STEPS
Position a baking rack in the middle of the oven and preheat to 375degrees.
In a large bowl, whisk together the milk, creme fraiche, eggs, basil, flour, 1⁄2 teaspoon of the salt and the pepper. Stir in 3⁄4 cup (3ounces) of the cheddar and the ham.
In a 9-inch ovenproof skillet over high heat, heat the oil until shimmering. Add the peppers and cook, stirring occasionally, until softened, about 5minutes. Add the zucchini and cook, stirring occasionally, until softened and the vegetables acquire golden edges, about 5minutes. Stir in the garlic and the remaining 1⁄4 teaspoon salt and cook until fragrant, about 1 minute.
Scrape the egg mixture into the skillet and top it with the remaining 1⁄4 cup (1ounce) cheddar and the Parmesan. (Or, for a more elegant presentation, scrape the vegetables into an 11⁄2- to 2-quart casserole dish and add the egg mixture and cheese on top.) Bake for about 25minutes, until the eggs are set in the middle and puffed at the edges. The internal temperature should be about 160degrees and the tip of a thin knife inserted should come out clean.
Let the clafoutis cool for several minutes, then sprinkle with a little lemon juice and red pepper flakes before serving.
Nutrition (based on 6) | Calories: 281; Total Fat: 20g; Saturated Fat: 8g; Cholesterol: 164mg; Sodium: 698mg; Carbohydrates: 10g; Dietary Fiber: 1g; Sugars: 4g; Protein: 16g.