Savory Breakfast Clafoutis with Asparagus, Leek, and Goat Cheese

Instructions

1. 1

   Preheat the oven to 190 °C / 375 °F. Lightly grease a small round or rectangular baking dish with a little of the olive oil.

2. 2

   Heat a skillet over medium heat. Add the remaining olive oil, the leek, and a pinch of salt. Cook for 3 minutes until softened. Add the asparagus and sauté for 4 more minutes, until tender but still vibrant. Remove from the heat and let cool slightly.

3. 3

   In a large bowl, whisk the eggs. Add the plain yogurt and milk, and mix until smooth.

4. 4

   Add the sifted all-purpose flour, remaining salt, black pepper, and nutmeg. Whisk until you have a smooth batter with no lumps.

5. 5

   Stir in half of the fresh chives, half of the lemon zest, and half of the grated Parmesan cheese. Mix well.

6. 6

   Spread the sautéed leek and asparagus in the prepared baking dish. Pour the batter evenly over the top.

7. 7

   Scatter the crumbled goat cheese and the remaining grated Parmesan cheese over the surface.

8. 8

   Bake for 24 to 26 minutes at 190 °C / 375 °F, until the center is set and the top is lightly golden. For extra color, broil for 1 to 2 additional minutes, watching closely.

9. 9

   Remove from the oven and let rest for 5 minutes. Finish with the remaining fresh chives and lemon zest on top.

10. 10

    Serve warm, sliced into portions. Adjust with a little more black pepper if desired.