Mini Herb Or Fruit Clafoutis
Clafoutis, a dish popularized by Julia Child, are easy to make and endless in variety. Just think of them as mini quiches without the crust. They can be eaten hot or at room temperature, they can be savory or sweet. Great for a little after-school nibble, on a picnic, and I’ve even served them as a part of breakfast for tournament weekends away from home.
Servings: 6 Prep Time: 10 mins Cook Time: 15 mins
Ingredients
1/4 cup organic milk of choice (dairy, soy, etc) avoid sweetened milk unless desired for dessert clafoutis
4 large organic eggs
1 tsp salt
1 Tbsp parsley finely minced
1/2 green onion finely minced
1/2 Tbsp fresh rosemary finely minced
1/2 Tbsp fresh sage finely minced
1/2 Tbsp Parmesan cheese
pinch fresh ground pepper
pinch cayenne
extra virgin olive oil
Instructions
General instructions
Position oven rack to center of oven. Preheat oven to 450˚ degrees. Lightly butter or oil muffin tin. In medium bowl, whisk together eggs, milk, salt, pepper & cayenne. Blend in herbs and cheese. Pour mixture into muffin tin, filling them about 1/2 full. Bake for 15-18 minutes or until clafoutis is set firm. Serve hot or at room temperature.
I often split the batch making half savory and half sweet. Simply combine the milk and eggs and divide in to two separate bowls. To one half add 1/2 the listed amount of herbs and spices. In the other half of the milk and egg combination add 1/2 the mix of the fruit and spices. Cook as directed.
For dessert clafoutis
Omit cheese, cayenne and herbs. Substitute 1 cup of fresh fruit like apples, cherries or apricots (diced and drained, if necessary), with 2 T. sugar and 1-2 T. (total) of sweet spices like cinnamon and nutmeg.
For veggie clafoutis
For a vegetable clafoutis, mix in 1 cup sauteed vegetables such as onion, mushrooms and zucchini.
Energetics
Eggs are very building and nourish Qi, Yin, Blood and Jing. The herbs stimulate and move Qi.
Season: Late summer/all
