Zucchini Flan

Zucchini flan makes a good brunch, lunch or light supper dish. For the best texture, be careful not to overbake; remove from the oven when the custard is still a little jiggly. The flan tastes best served at room temperature.

Ingredients

• 1 ½pounds zucchini, thinly sliced
• Salt and pepper
• 4eggs
• 2 ½cups milk or half-and-half
• Pinch of grated nutmeg
• 1teaspoon chopped thyme
• A few torn basil leaves
• 2tablespoons butter for greasing baking dish
• 4ounces grated cheese, such as Gruyère or Cheddar

4 to 6 servings

Preparation

1. Heat oven to 375. Bring a large pot of salted water to boil. Add zucchini and blanch for 1 minute. Drain and spread zucchini out to cool on a towel. Season lightly with salt and pepper.
2. Beat eggs and milk with 1/2 teaspoon salt, then add nutmeg, thyme and basil leaves.
3. Butter a 2-quart low-sided baking dish, and arrange blanched zucchini over bottom. Scatter cheese over zucchini, then pour in custard.
4. Bake for 30 minutes or until custard is still a bit jiggly, but an inserted knife comes out clean. Cool to room temperature before serving.

1 hour