A little melted butter for greasing
125 gm [ 4 1/2 ounces ] courgettes, trimmed and grated
100 gm [ 4 ounces] cherry tomatoes, cut in half
160 gm [ 5 1/2 ounces] fresh Chevre blanc goat cheese, crumbled
3 eggs
150 ml [ 1 / 4 pint] milk
Salt and freshly ground black pepper
1 / 4 tsp grated nutmeg
1 / 4 tbsp. Fresh chives, cut into 1 cm in pieces
Sprig of fresh basil for garnish.
Preheat the oven to 160 C, 310 F, Gas 2 1 / 2.
Grease a medium sized round ovenproof dish with butter and place the courgettes in the bottom.
Cover with the tomatoes, cut sides up, and sprinkle over the crumbled Chevre blanc cheese. Set aside.
Beat the eggs gently in a bowl.
Add the milk, season and lightly beat in the nutmeg and cinnamon.
Pour over the courgettes, tomatoes and cheese and transfer to the preheated oven.
Bake for 40 minutes until golden and lightly set.
Serve garnished with a sprig of basil
