Savory Vegetable Clafoutis Bake with Herbed Cream Sauce

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This Savory Vegetable Clafoutis Bake transforms everyday garden produce into a custardy, cheese-topped masterpiece that’s equally at home on a brunch buffet or as a comforting dinner centerpiece. Tender florets of broccoli, cauliflower, and cabbage mingle with sautéed onions, garlic, carrots, and colorful bell peppers, all bound in a light, spongy batter of eggs, flour, and milk. Cherry tomatoes burst on top, and melted cheese cloaks the surface in a golden blanket. A cooling cucumber-dill sauce completes the dish, offering tangy contrast to the warm, savory bake. With minimal fuss and maximum crowd-pleasing appeal, this recipe showcases how simple ingredients become spectacular when baked into a custard-like casserole.

Cooking Time

Preparation: 25 minutes
Sautéing Vegetables: 15 minutes
Assembling Bake: 10 minutes
Baking: 40 minutes
Total Time: 1 hour 30 minutes

Ingredients

For the Bake:

4 large eggs, beaten
400 ml whole milk (or plant-based milk)
120 g all-purpose flour
1 tsp baking powder
1 tsp salt, plus extra for seasoning vegetables
½ tsp freshly ground black pepper
5 tbsp vegetable oil, divided
1 small head broccoli (about 200 g), cut into florets
400 g cauliflower florets
1 small cabbage, cored and roughly chopped
2 tbsp milk (for blanching each vegetable batch)
1 medium onion, finely chopped
2 cloves garlic, minced
1 large carrot, peeled and diced
2 bell peppers (different colors), diced
150 g grated cheese (Gruyère, cheddar, or a blend)
150 g cherry tomatoes, halved
2 tbsp chopped fresh parsley
1 tbsp chopped fresh dill

For the Herbed Cream Sauce:

4 tbsp sour cream
1 tbsp mayonnaise
½ fresh cucumber (about 75 g), seeded and finely diced
1 tbsp chopped fresh dill
1 garlic clove, minced
Salt and black pepper, to taste

Step-by-Step Cooking Directions

Preheat and Prep
Preheat oven to 180 °C (356 °F). Grease a 9×13-inch (23×33 cm) baking dish with 1 tbsp vegetable oil.
Blanch the Broccoli
Bring a pot of salted water to a boil. Add broccoli florets and 2 tbsp milk; cook 2 minutes. Drain and set aside.
Blanch Cauliflower & Cabbage
Repeat blanching process with cauliflower (2 min) and then cabbage (4 min), each time adding 2 tbsp milk to the water. Drain thoroughly.
Sauté Aromatics & Vegetables
In a large skillet, heat remaining 4 tbsp oil over medium heat. Add onion and fry 3–4 minutes until translucent. Add garlic and cook 1 minute. Stir in carrot; sauté 3 minutes, then add bell peppers; cook 3 minutes more until slightly softened. Season with salt and pepper.
Combine Vegetables
In a large bowl, combine blanched broccoli, cauliflower, cabbage, and sautéed vegetables. Toss gently with chopped parsley and dill.
Mix the Batter
In a separate bowl, whisk eggs, milk, flour, baking powder, salt, and pepper until smooth and free of lumps.
Assemble the Bake
Spread the vegetable mixture evenly in the prepared dish. Pour the egg batter over the top, pressing vegetables gently so they’re submerged. Scatter cherry tomato halves cut-side up, then sprinkle grated cheese over the surface.
Bake
Bake 40 minutes, or until the clafoutis is puffed, golden at the edges, and a toothpick inserted in the center comes out clean.
Rest and Slice
Cool 5 minutes on a wire rack. Slice into squares or wedges and transfer to plates.
Prepare the Sauce
While baking, whisk sour cream and mayonnaise until smooth. Stir in diced cucumber, dill, garlic, salt, and pepper. Chill until serving.
Serve
Spoon sauce alongside each portion or drizzle over warm slices.

Nutritional Information (per serving; serves 6)

Calories: 310 kcal
Carbohydrates: 25 g
Protein: 14 g
Fat: sixteen g
Fiber: four g
Sugar: six g
Sodium: 420 mg

The Origins and Popularity of the Recipe

Clafoutis hails from France as a sweet custard dessert baked with fruit. Savory adaptations—using eggs, milk, and flour as a base—emerged in home kitchens seeking easy one-dish meals. Incorporating Mediterranean vegetables like zucchini and peppers, or cruciferous veggies in northern Europe, expanded its appeal. The addition of cheese and herbs reflects both Italian and Provençal influences, while topping with fresh tomatoes pays homage to summer harvests worldwide. Modern cooks gravitate toward this versatile bake for its make-ahead convenience and ability to highlight seasonal produce in a custardy, quiche-like format without requiring a crust.

Reasons Why You’ll Love the Recipe

All-in-One Dish: Proteins, veggies, and dairy baked together—minimal clean-up.
Custardy Texture: Lighter than a quiche yet rich and satisfying.
Vegetable Showcase: Highlights the natural flavors of broccoli, cauliflower, cabbage, and more.
Make-Ahead Friendly: Assemble the night before and bake fresh in the morning.

Health Benefits

Broccoli & Cauliflower: High in vitamins C and K, sulforaphane, and fiber—supports immunity and gut health.
Cabbage & Carrot: Provide antioxidants, beta-carotene, and digestive support.
Eggs & Milk: Deliver high-quality protein, calcium, and vitamin D.
Herbs & Garlic: Offer anti-inflammatory compounds and flavor without calories.

Serving Suggestions

Brunch Spread: Pair with fresh fruit salad, crusty bread, and mimosas.
Light Dinner: Serve alongside a mixed-green salad with lemon vinaigrette.
Potluck Favorite: Transport cold and reheat to showcase at gatherings.
Vegetarian Feast: Offer alongside stuffed mushrooms and antipasti platters.

Common Mistakes to Avoid

Skipping Vegetable Drainage: Blanched veggies must be drained well to prevent a watery bake.
Overmixing Batter: Whisk just until combined—overworked gluten makes the custard tough.
Uneven Topping: Scatter tomatoes and cheese evenly for consistent browning and flavor.
Under-baking: Check center doneness with a toothpick to avoid a raw, runny core.

Pairing Recommendations

Wine: A crisp Pinot Grigio or unoaked Chardonnay balances creaminess.
Beer: A wheat beer or Belgian witbier complements the herbaceous notes.
Non-Alcoholic: Sparkling water infused with lemon and mint refreshes the palate.

Cooking Tips

Vegetable Variations: Swap in zucchini, asparagus, or spinach depending on season.
Cheese Options: Mix Gruyère, goat cheese, or feta for different flavor profiles.
Herb Infusion: Fold chives or tarragon into the batter for delicate aromatics.
Make It Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose.

Similar Recipes to Try

Savory Zucchini Clafoutis: Focus on zucchini, basil, and Parmesan.
Spinach & Mushroom Frittata: Pan-stove method for an Italian-style bake.
Tomato & Goat Cheese Tart: In a rustic puff-pastry shell for a French-inspired treat.

Variations to Try

Spicy Kick: Add chopped jalapeños or a pinch of cayenne to the batter.
Smoky Flavor: Stir in a teaspoon of smoked paprika or serve with smoked paprika-drizzled sauce.
Protein Boost: Fold diced ham or cooked bacon bits into the vegetable mix.
Vegan Version: Replace eggs with a chickpea-flour batter and use plant-based milk and cheese.

Ingredient Spotlight

Cherry Tomatoes
Cherry tomatoes add bursts of sweetness and acidity, balancing the custardy richness. Packed with lycopene and vitamin C, they maintain their shape when baked, offering both visual appeal and fresh flavor contrast.

Conclusion

This Savory Vegetable Clafoutis Bake with Herbed Cream Sauce elevates humble ingredients into an elegant, comforting dish perfect for any occasion. Its custard-like texture, vibrant colors, and harmonious flavors of garden vegetables, cheese, and fresh herbs make it a standout on any table. Adapt it to feature your favorite seasonal produce, assemble ahead for stress-free entertaining, and serve with the cooling cucumber-dill sauce for a memorable meal that everyone will love.

FAQ

Can I assemble this the night before?
Yes—cover and refrigerate, then bake directly from the fridge, adding 5–7 minutes to the baking time.
How do I store leftovers?
Refrigerate in an airtight container for up to 3 days; reheat in a 160 °C oven for 8–10 minutes.
Can I freeze individual portions?
Yes—wrap slices in foil and freeze; reheat covered at 180 °C for 15 minutes.
What if I don’t have all the vegetables?
Use whatever you have: zucchini, spinach, peas, or sweet potato all work beautifully.
How can I make it gluten-free?
Substitute a 1:1 gluten-free flour blend for the all-purpose flour.
Is this recipe suitable for meal prep?
Absolutely—bake on Sunday and enjoy slices throughout the week.
Can I omit the cheese?
Yes—add nutritional yeast or a dairy-free cheese alternative for vegan diets.
Why did my clafoutis collapse?
Cooling too quickly can cause collapse; let it rest 5 minutes before slicing.
How do I achieve a puffy top?
Ensure eggs are well-beaten and baking powder is fresh for optimal rise.
Can I double the recipe?
Yes—use two dishes or a larger baking pan, adjusting bake time as needed for depth.