Tomato and zucchini custard tian *

Tomato and zuccini custard tian *
Tomato and zucchini custard tian *

This recipe is perfect for cold evenings and if you’re looking to increase your protein intake. However, it requires patience! The bain-marie is great for slow cooking and to preserve the moisture in an egg-based dish but it takes time. Trust me, your patience will be rewarded 🙂

Ingredients: (for 4 persons)

  • 2 zucchinis
  • 6 tomatoes
  • 4 eggs
  • 400mL of whole cream
  • 1 laurel leaf and some thyme
  • salt and pepper

Preparation: 10 minutes

Bain-marie: 2 hours – 190°C


  1. Slice thinly the zucchinis and tomatoes. Place the laurel leaf in the middle.
  2. In a dish (buttered or not) place the sliced vegetables vertically alternating tomatoes and zuccinis.
  3. In a bowl, whisk the eggs, add the cream, thyme, salt and pepper.
  4. Pour the egg mixture on the vegetables so it covers them almost to the top.
  5. Place the dish in a bigger dish and fill it with water until it is level with the top of the egg mixture (bain-marie).
  6. Set the bain-marie in the oven as low as possible and let it cook gently for about 2 hours. Check every half hour to make sure the top doesn’t burn. If it changes colour, lower the temperature of you oven.
  7. Serve warm with a salad on the side.

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