50 grams corn starch (1/2 cup minus a heaping tablespoon)
250 grams mozzarella (8-9 oz)
Instructions
Preheat the oven to 190°C or 275°F.
Wash, cut and cook the zucchini, tomatoes and garlic in olive oil for 15 minutes. I peeled the zucchini in strips, partly to make it pretty and partly to make it more tender.
Add the salt and basil to the vegetable mix.
Beat the eggs and add the milk, cream, pepper and corn starch.
When the vegetables are done, butter a 25cm quiche pan and put the vegetables in the bottom.
Pour the egg-cream mix over the vegetables.
Slice the mozzarella and place the slices around the quiche pan evenly.
Cook for 45 minutes. Serve warm with a side salad.
Recipe by A Lady In France at https://aladyinfrance.com/gluten-free-savory-clafoutis/