I was given this recipe by my friends Paul and Marion who serve their organically grown vegetables with deserved pride at their Chambres d'Hotes in the beautiful village of Bouisse nestled in the High Corbiére.
1. Heat oven to 190C/fan 170C/gas 5. Butter well a 12 hole non-stick bun or muffin tin. Thinly slice courgettes. Heat the butter and oil in a large frying pan, add the courgettes and garlic and fry quickly. Remove from pan and leave to cool.
2. Lightly beat the eggs, then beat in the cream and salt and pepper to taste. Finely grate the Parmesan and stir three- quarters into the egg mix.
3. Divide the courgettes among the tins, pour over the egg mix then sprinkle with the remaining Parmesan. Bake for 20 mins. until risen and golden.