Savory Clafouti - cooking recipe

Ingredients

batter
1/4 cup cornstarch
1 1/4 cups milk
2 large eggs
2 large egg yolks
1 cup heavy cream
1/2 teaspoon salt
pepper
1 pinch cayenne
1 pinch nutmeg (optional)
butter or oil, for the pan
filling
1 tablespoon oil
1/2 lb mushroom, sliced
1 onion, chopped
1/2 red pepper, diced
1 small zucchini, quartered lengthwise and sliced
salt
1/2 cup grated gruyere cheese
2 tablespoons snipped chives
2 teaspoons fresh thyme

Preparation

heat oven to 425.
butter or oil a 2 quart au gratin or 7x11 pyrex dish.
for the batter:
put cornstarch in a medium bowl.
whisk in 1/2 c milk until smooth.
whisk in eggs and egg yolks until smooth.
gradually add remaining ingredients.
(you can also mix this in a blender).
for filling:
heat oil in a saute pan.
add onions and red pepper, saute 2-3 minutes.
add zucchini and mushrooms, saute until softened and liquid is gone.
arrange the filling in the prepared dish.
sprinkle with cheese and herbs.
pour batter over all.
bake until top is golden brown, and custard is set, 25-30 minutes.
let it sit for 30 minutes before serving.