13 Reviews

I made this for a late Saturday evening meal. It was perfect. I agree with one of the other reviewers that the creme fraiche/sour cream seems to be the secret ingredient that makes the dish sing. I did add a few chopped fresh herbs that I had on hand (thyme and basil). I cooked this in a 12 "oval baking dish. It did not take the entire 45 minutes to cook, so I suggest that you keep an eye on it after 30 minutes of cooking. It fed 2 as a main course. I served it with green salad and a Sauvignon Blanc. Yum!

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Chef Regina V. Smith June 29, 2009

This made us a great vegetarian dinner tonight - It's part of a foray into cooking French food, and it turned out really tasty - I think we may add a few more spices and herbs next time (that's why we haven't made much French cuisine before: not spicy enough - and not often vegetarian!) But THIS was lovely with the vegetables, the texture and the garlic flavor! Next up: Un clafouti sucré!

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Two Expats in France March 13, 2009

Wonderful recipe F.T. Very easy to make, The cherry tomatoes I had were small so I left them whole which made it even easier to put together :-) Great flavours and I loved the sour cream in it. Very light, creamy and quiche like, and the parmesan just finishes it off perfectly. I will be making this again. Thanks for sharing this wonderful recipe F.T.I will be making this again!

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Tisme February 10, 2008

Very very good recipe - I used 2 green courgettes instead, and a pie dish for the tableware - although I was slightly concerned that it would rise too high for the dish, it came out perfectly fine ! The beauty of this dish is how easy it is to put together. Ideal for a quick family lunch.

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Spiritualized September 09, 2007

Wonderful! The only change I made was that I used chunks of tomato instead of cherry tomatoes and I left out the butter. I took some to work on Friday and shared some with a colleague - who also demanded and got the recipe! Thanks for sharing this taste treat. I will certainly be making this again and again...

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Bokenpop aka Madeleine September 01, 2007

Easy to do and very versatile - I added red pepper to mine to use up a leftover half .Unfortunately my zucchini was a bit bitter - I need to choose better produce maybe or it might be a seasonal thing. This dish was puffy and golden and looked so great coming out of the oven - thanks to F/T.

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katew June 14, 2007

Very nice! I used only green zucchini as I've never seen yellow here. Everything blended together well. A crustless quiche!

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evelyn/athens June 09, 2007

Light and delicious. I splurged and bought mixed baby yellow and green pattypan squash and used them plus some very nice cherry tomatoes. Also bought a beautiful new dish to cook it in at the University Street Fair last weekend. Easy to make and I inhaled half of it for my dinner. :-)

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BarbryT May 23, 2007

Very good. I went heavy on the cherry tomatoes knowing hubby would grab more than half of them, LOL. TFS

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Julie B's Hive March 29, 2007
Mixed Courgette and Cherry Tomato Clafouti With Cheese