Imagine a flan. Now imagine a crepe. Now imagine using the taste of a crepe in the shape of a flan and that neither of these were sweet. Come, you have to use your imagination right now…
…Or do you?
Nope, healthier than a quiche (no flaky, buttery crust). More exotic. A nice little twist on another French classic. So, hold on to your forks folks, and get ready to dig in!
750 g/26.5 oz cherry tomatoes
120 g/ 4.2 oz flour
30 cl/1 1/4 cups milk
1 tsp of salt
60 g/2 oz grated parmesan or 6-8 slices of goat cheese (in France, it is thick enough to cut into slices, if you can’t do that, use Parmesan)
Green onion-a thick bunch, finely chopped, to taste (I used 2-3 TBS fresh)
Cut cherry tomatoes and sautée for 5 minutes to reduce liquid. Set off to the side.
Use a bowl and whisk the eggs and milk together.
In another bowl, sift flour and salt.
Add the liquid mixture to the dry mixture slowly, stirring as you go. This will allow you to have a homogeneous batter-no lumps!
Add your chopped onions.
Pour into individual serving dishes or into a single pie plate. Garnish the batter with your cherry tomatoes. Add cheese to taste. I only used 2 rounds of cheese, half for aesthetic reasons, half for portion control (I figure eggs are probably protein enough). As far as taste goes, I’m sure an extra slice of cheese would’ve been just as tasty. I might mix parmesan directly into the batter.
Bake in the oven at 30-40 170° C or 325°F.
Garnish with Green onion if you are having a dinner party, serve with a salad…and voilà!