Total Time
45mins
Prep 15 mins
Cook 30 mins

The batter for this tiny crustless quiches is so quickly and delicious you must try it.

Ingredients Nutrition

Directions

  1. Position rack in the top third of the oven and preheat to 450°; butter muffing tins.
  2. Put the cornstarch in a medium bowl.
  3. Whisking steadily, slowly pour in 1/2 cup of milk, mixing until quite smooth. Whisk in whole eggs and yolks, mixing again until smooth and gradually rest of the milk, the cream, salt and cayenne.
  4. Put 1/2 tsp of the grated or crumbled cheese and and pinch of the fresh herbs into each of the muffing cup; add 2 tbsp of the batter.
  5. Bake for 15 to 18 minutes.

Reviews

(2)
Most Helpful

Didn't want to rate this with stars because I didn't try the recipe but waned to let others know that I use a blender when making these this crustless quiche-type snacks. My recipe makes 36 mini clafoutis. It's just about the same amounts given except I use 1 c. heavy cream, 1 c. milk & 1/2 c. cornstarch. I put everything in the blender for 1 minute. This recipe would work exactly the same. I think this recipe is a good one. Just wanted to give you a tip about using the blender.

deecooks February 12, 2016

Ok so I have never made "clafouti's" before and had no point of reference as to how they were supposed to look. I made them in regular sized muffin tins as what is called for in the recipe is a "muffing" tin? I got 12 clafouti out of it. Supposedly the recipe makes 48 "muffings"? Maybe that's a typo?? Anyway, these little things are pretty darned good! I used crumbled bleu cheese and didn't add an herb at all. I can see myself playing with the flavors in this recipe too, as they'd be great for a weekend brunch with company. Made for PAC Spring 2010.

DeeVaFoodie March 29, 2010

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