Clafoutis aspargus and chicken

 The perfect make-ahead meal, quiches can be baked two to three days in advance, the refrigerated and sliced to serve as needed.
 Good idea for the lunch box.


INGREDIENTS

•  6 eggs
• 16 oz  or (1lb) sour cream
• 2/2 cup all-purpose flour
• 1/2 cup of milk
• 1/4 teaspoon ground nutmeg 
• 2 diced tomatoes
• 2 cups shredded Swiss cheese
• 1 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
• 1 poached skinless, boneless chicken breast half cut into small chunks
• salt and pepper to taste

METHOD

       1 Preheat oven to 350°F. Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 min. Drain and cool.
   
       2 Heat olive oil in a medium skillet over medium high heat. Saute chicken, stirring frequently for 6 min. Set aside.

       3 Butter into the ramekins. Chopped asparagus, tomatoes and cheese into the ramekins.

       4 In bowl, beat together eggs, sour cream, nutmeg, salt and pepper. Sprinkle Swiss cheese over chicken and asparagus. Pour egg mixture on top of cheese. Fill the ramekins 2/3.

       5 Bake in water bath over until firm, about 35 to 40 minutes. Let cool for 10 minutes and serve with salad.

Suggestions: This recipe is excellent served at lunch or dinner with salad.

Feel free to swap it with different to suit your taste:

• cheese-onions
• salmon-dill
• goat cheese-zucchini
• tomatoes-basil
• blue cheese-walnut
• spinach-smoked salmon

Serve individually, this clafoutis simple and original taste will surprise your guests...