Savory Clafoutis With Corn and Swiss Chard Recipe (2024)

Does anything work as alternative to creme fraiche? (I have all the other ingredients on hand) Cream? Yogurt?

Melissa, in the video a slope-sided pan goes into the oven and a straight-sided pan comes out. Did you find through testing that you preferred the straight-sided pan? Why the switch?

Melissa can call it whatever she wants!

Truth be told a clafoutis is sweet, traditionally made with black cherries. To call this a clafoutis is to simply elevate a very ordinary vegetable flan by giving it a chic name. In a flan, the starch is typically corn starch but if one were to call this a flan, no one could protest. To call it a clafoutis is simply pretentious.

Both pans work equally well. We swapped the pans out to save time during the shooting of the video is all (we had the one in the straight pan already baking in another oven, and timed it so it would be ready as soon as the the slope-sided pan went into the oven, that way we don't have to wait for the slope-sided pan to bake through). So, use whatever you've got!

Having made numerous flans, custards, quiches, clafoutis (cherry, pear and apple), dutch babies, popovers, and Yorkshire puddings, I think calling this vegetal variation a clafoutis is more than acceptable. Enfin, why be stingy with words? Clafoutis, clafoutis, clafoutis!

Lovely! Very easy and thoroughly satisfying. I think some people might call this a crustless quiche although clafoutis is a much better name. I used a convection oven at 350 and mine cooked in only 20 minutes. It was also great with the side of tomatoes as Melissa suggested.

Used kale instead of Swiss chard, yogurt for creme fraiche and added diced red pepper - delicious!

I used Greek style yogurt and it tasted great.

Your savory Clafoutis was a big hit at brunch yesterday. I wanted to make something special for some friends who are serious foodies, including the matre d' at one of NY's top restaurants. All pronounced it just delicious.

No flour in a quiche, though. That is what puts thus in clafoutis territory.

I made this for 10 guests yesterday and they loved it. I only had a 12" cast iron skillet so I doubled the recipe and it worked perfectly. Came out about 2 inches high. I had to use sour cream instead of creme fraiche since no store nearby had the creme fraiche. Again - it was fine (but will try it again with the creme fraiche). Cooked 40 minutes. This one is a keeper.

This is good but misnamed. I'd call it a crustless quiche. A clafouti has a more half and half aspect, half custard half cake. That quality is not present here.

We made it today, skipped Creme Fraiche, substituted with mozzarella and low fat cream cheese. Did not have Swiss chard, so we added fresh spinach and chopped mini colored peppers to corn and onions. We added a small amount of smoked paprika and home made chili powder in the egg-milk-cheese mixture. Finely chopped herbs were scattered on top of cooked vegetables before the milk mixture was pour over. Final product was fantastic, most flavorful and light quiche or clafoutis we have ever had.

Simply excellent recipe with delicious results!Added a bit of freshly grated nutmeg… a nice addition!

Delicious! An easy and tasty way to get picky kids to eat lots of vegetables. My two year old who generally avoids vegetables loved it - he had three pieces!I didn’t have chard but subbed with frozen spinach and frozen butternut squash alongside the leeks and corn and it was still delicious. The cleanup was also easy. I will definitely make this again.

I made this tonight since we still had an abundance of leeks and swiss chard in the garden and 4 cobs of corn in the fridge. I used full fat Greek yogurt and skim milk since that is what we had. The egg mixture stayed on top inch or so leaving the bottom inch of vegetables naked. But it was definitely delicious. Do use the squeeze of lemon.

Yummmm!! Made as written except probably almost doubled the Gruyère, and subbed sour cream for crème fraiche. So so good.

Do not leave off the sprinkle of red pepper flakes or the squeeze of lemon; they are needed! And yes, this is very good.

Excellent recipe and very delicious! Made exactly as written and glad that I did! Highly recommend!

Can you double the recipe and make in a pyrex at all? Need to serve a larger crowd!

I used homemade yogurt instead of crème fraîche, 1 leek instead of 2, included chopped chard stems when sautéing leeks, and cheddar instead of gruyère. Cooked in 10" cast iron skillet. It didn't inflate as much as expected (hence didn't fall), but still delicious. We ate 1/2 for dinner and the rest reheated for breakfast with a side of bacon. This was a great way to use up a large bunch of chard from the farmers market but would lend itself to a variety of vegetables and seasonings.

I used skim milk and full fat Greek yogurt plus fresh basil vs parsley/dill and this is delicious! Cooked in cast iron skillet.

I used Swiss chard stems instead of leeks.Delicious!

Make your own crème fraiche: A cup of cream and 1/4 cup of buttermilk. Leave on counter covered container for a couple of days, up to 72 hours until it’s creamy like sour cream. Easy.

Terrific recipe! I added cherry tomatoes for added color, pop and flavor as well as basil leaves. Thank you Melissa!

I made this in a 10" nonstick slope sided pan (it filled it). Otherwise made as written. It was super delish, but it's going to serve a lot more than four. Anyone have any ideas about how to reheat?

Fantastic recipe. Added cherry tomatoes and some basil. Our guest tonight had 3 servings. Thanks Melissa!

Made this with green onions that needed using up instead of leeks. Otherwise, followed recipe. It was great! A new way to use eggs and use up veggies in the fridge.