French Girl in San Antonio
LIFESTYLE, FOOD & TRAVEL BLOG
Flan de Courgettes au Chèvre et Basilic
Summer zucchini flan with basil and goat cheese
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4 eggs
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3-4 oz Parmesan Cheese
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4 zucchini (peeled and cubed)
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1 “log” of Goat Cheese (about 4 oz)
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1 cup crème fraiche (Sour Cream or Mexican Cream can be used)
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10 fresh Basil leafs (sliced into thin slithers: “julienne”)
Optional: 4 slices Thick cut bacon (cut into small bits: “lardons” and cooked)
Boil the peeled and cubed Zucchini until just tender (about 5-7 mins)
Drain and, in a bowl, smash the Zucchini with a fork to form a rough puree.
In a mixing bowl:
Add Eggs
Add Parmesan Cheese
Add Goat Cheese
Add Crème fraiche
Add sliced fresh Basil leafs.
Add the smashed Zucchini
(optional: add cooked bacon bits)
Mix until well combined
For family style serving:
Pour mixture into a bread pan, casserole dish.
Bake at 400 degrees for 35 - 40 minutes.
For individual servings:
Pour mixture into cupcake pan or individual serving baking dishes.
Bake at 400 degrees for 20 - 25 minutes.
Refrigerate for about 3 hours or, for best results, overnight.
Serve chilled with a side salad.