Sunday, June 2, 2013

Savory Clafoutis: Quiche-like dish with eggs, Chobani Greek Yogurt, Veggies, and Mozzarella

Scrolling through the paper this morning we found an interesting recipe for clafoutis, which are typically a French dessert that has cherries.  However, the article also mentioned making savory versions, and I was SOLD.  Here is my version:

-4 eggs
-2 TB flour
-A little less than 1/2 C almond meal
-1 good sized baby portabella mushroom, chopped (more as desired based on size of baking dish and love of mushrooms of course)
-a handful of cherry tomatoes (halved)
-about 3 ounces of mozzarella, cubed (FRESH mozz, please)
-7 TB Chobani Plain Greek yogurt 0% fat
-7 TB milk (whole)
-1/4 tsp crushed rosemary
-1/2 tsp Basil
-1/2 tsp garlic cheese topper
-Salt to taste

Butter a pie dish that is about 7 inches or so in diameter. I had a little batter leftover (probably at least a half cup), which I think is because I used some chunky veggie pieces, so you might be able to use a slightly bigger dish and be just fine. Whisk the eggs in your mixer with the salt for a minute or two, then add in the greek yogurt and milk, and herbs.  Mix that until incorporated and then mix in the flour and almond meal.

Put the mushroom pieces, tomato halves, and fresh cubed mozzarella on the bottom of the dish.  Add a little salt (I suggest sea salt) and pour in the egg mixture.  Bake at 350 for about 37 minutes (essentially 35 to 40 depending on your oven and how done you prefer it to be). 

This particular flavor combination had the undertones of a fresh pizza or delicious Italian dish.  We put a little fresh grated parmesan on top of it. 

You could make pretty much any flavor combination you wanted with this.  It can easily be a breakfast food or dinner food, depending on the combinations.  You can safely feed two with this particular recipe, and should increase it as needed for larger gatherings.  Also to consider would be baking it in well greased muffin tins, or even mini muffin tins for use as an appetizer or on the go breakfast.

Originally the recipe called for heavy cream, which I subbed out for Greek Yogurt.  That ups the protein and brings down the fat content all at once, which I consider a major plus.  The dish is still plenty rich and filling, and extremely tasty.  You can pretty much have this thrown together in five minutes!

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