The Washington Post

Sweet Pepper, Zucchini and Cheddar Clafoutis

Sweet Pepper, Zucchini and Cheddar Clafoutis 4.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Dinner in Minutes Jul 7, 2020

This savory clafoutis is filled with sauteed bell peppers and zucchini. The sharp white cheddar is a great balance to the creamy filling. When the clafoutis first emerges from the oven, it’s lovely and puffed up. It will quickly deflate, but still taste great.

Storage Notes: Refrigerate in an airtight container up to 4 days.


Servings:
4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings

Ingredients
  • 3/4 cup whole milk
  • 1/2 cup (4 ounces) crème fraîche
  • 4 large eggs
  • 1/4 cup chopped fresh basil leaves
  • 2 1/2 tablespoons all-purpose flour
  • 3/4 teaspoon fine sea salt, divided, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup (4 ounces) coarsely grated sharp white cheddar cheese, divided
  • 2 ounces sliced ham, chopped
  • 2 tablespoons extra-virgin olive oil
  • 2 medium sweet bell peppers (14 ounces), preferably red and yellow, seeded and sliced into 1/4-inch wide strips
  • 1 small zucchini (7 ounces), sliced into 1/4-inch strips
  • 2 garlic cloves, thinly sliced
  • 1/4 cup (1 1/2 ounces) grated Parmesan cheese
  • Fresh lemon juice, for serving
  • Crushed red pepper flakes, for serving

Directions

Position a baking rack in the middle of the oven and preheat to 375 degrees.

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 (3 ounces) 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 5 minutes. Add the zucchini and cook, stirring occasionally, until softened and the vegetables acquire golden edges, about 5 minutes. 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 (1 ounce) cheddar and the Parmesan. (Or, for a more elegant presentation, scrape the vegetables into an 1 1/2- to 2-quart casserole dish and add the egg mixture and cheese on top.) Bake for about 25 minutes, until the eggs are set in the middle and puffed at the edges. The internal temperature should be about 160 degrees 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.

Rate it

Recipe Source

Adapted from “Dinner in French: My Recipes by Way of France” by Melissa Clark (Clarkson Potter, 2020).

Tested by Ann Maloney.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

Avg. Rating (10)

Rate this recipe

Nutritional Facts

Calories per serving (based on 6): 281


% Daily Values*

Total Fat: 20g 31%

Saturated Fat: 8g 40%

Cholesterol: 164mg 55%

Sodium: 697mg 29%

Total Carbohydrates: 10g 3%

Dietary Fiber: 1g 4%

Sugar: 4g

Protein: 16g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

Most Read Lifestyle