Dutch Clafoutis?!

There is nothing quite like a savory clafoutis to rescue me on busy weeknights. What could possibly be easier than sautéing some vegetables and beating some eggs with a little flour, milk and cheese? I have become very creative with my clafoutis recipes. A few weeks ago I made one with Belgian endive and goats' cheese- turned out pretty awesome! This past weekend I opted for one made with some of the gorgeous stuff I bought at the Noordermarkt- chestnut mushrooms, leeks, Boerenkaas, Groninger mustard (grainy Dutch mustard) and Gelderse rookworst (Dutch sausage).
The wonderful thing is that you can experiment to your heart’s content- vary the amount of flour, eggs or milk, use different cheeses or meats! The possibilities are endless!

Noordermarkt Clafoutis
Serves 4-6

-2 tbsps olive oil
-500g leeks, white part only, sliced
-500g chestnut mushrooms, sliced
-1 Dutch rookworst (similar to kielbasa), cut in small pieces
-4 eggs
-80g flour
-1 tbsp grainy mustard
-100g freshly- grated Dutch Boerenkaas
-200ml milk
-salt and pepper to taste

Preheat your oven to 200C and lightly oil a 25cm quiche pan. Heat one tbsp of the oil and sauté the leeks for five minutes. Transfer to the quiche pan, add the other tbsp of oil to your hot pan and sauté the mushrooms 3-5 minutes. Transfer them to the quiche pan as well. Add the sausage to the vegetables. Beat the eggs, flour, mustard, cheese, milk and salt and pepper. Pour this over the veggies and sausage and bake for approximately 40 minutes.

NOTE: The clafoutis will deflate as it cools.

To read more about my wonderful adventures at the Noordermarkt in Amsterdam, check out my article, A Taste of Amsterdam. Stay tuned for a follow- up story!