The primary ingredients were eggs (5 in this case), cream (50 milliliters), and grated cheese — in this case, grated hard goat cheese (Selles-sur-Cher and grated hard Mimolette Vieille, a cow's milk cheese. Optionally, stir 3 or 4 tablespoons of flour into the filling mixture. Don't forget the salt and pepper, as well as a pinch or grating of nutmeg.
Dice up some cooked chicken — or cook some diced up chicken. I cooked some diced chicken tenders with chopped shallot, which gave good flavor. Butter a baking dish generously and arrange the pieces of cooked chicken in the bottom.
Steam or blanch some broccoli florets so that they are tender but not over-cooked. Arrange them over the chicken in the baking dish. Scatter the cooked shallot and drizzle the butter or oil it cooked in over the chicken and broccoli.
Mix the cream, eggs, flour, and grated cheese together if you haven't already done so.
I blitzed the liquid mixture with a stick blender to make sure it didn't have any lumps of flour in it. Carefully pour the liquid into the baking dish so that the pieces of chicken and broccoli stay in place.
I decided to grate some more hard goat cheese over the top of the quiche/clafoutis before I put it in the oven. You can of course substitute Parmesan or Romano cheese for the cheeses I used... or whatever finely grated cheese you want.