Rabbit in Zucchini and Thyme Royale

To make the quiches: Preheat the oven to 375 F. Set 6 ramekins on a baking sheet. Whisk the eggs until frothy, then whisk in the milk vigorously. Season with salt and pepper and whisk to blend. Stir in the diced zucchini and tomato. Pour the mixture into the ramekins and bake 15 minutes, until set.

To prepare the tenderloins: Flatten the garlic cloves with the side of a knife, then chop. Season the rabbit loins with salt and pepper and sprinkle with the chopped garlic. Drizzle with a little of the wine and olive oil; turn the loins to coat both sides with wine and oil. Let stand 5 minutes. Heat 1 tablespoon olive oil in a large skillet over medium-high heat and sear the rabbit loins. Do not let the loins touch one another in the pan; do in two batches if necessary. Put all seared loins in one large skillet. Add the chopped shallot and toss with the rabbit. Pour in the remaining wine and let it bubble up. Cook for 2 minutes, turning the rabbit twice with tongs. Add the nutmeg. Stir in the stock and cook two more minutes, again turning the rabbit twice as the sauce develops. Lower the heat to medium-low and let the rabbit cook in the sauce.

To prepare the vegetables: While the rabbit cooks, peel the potatoes and cut them into 1-inch dice. Put the potatoes in a saucepan with lightly salted water to cover. Bring to a boil over high heat; reduce the heat to medium, cover, and cook for 10 minutes, or until just tender. Bring another saucepan of lightly salted water to a boil. Put a bowl of ice water on a work surface. Place the broccoli florets in a strainer and place in the boiling water; cook 2 to 4 minutes. Remove and dip the strainer into the ice water to stop the cooking and set the color. Lift again to drain, then turn the florets out on paper towels to drain. Repeat with the carrots, blanching for about 2 minutes in the boiling water. Mash the potatoes with the cream, 1 tablespoon of the butter, salt, pepper, and chives. Set aside. Put the florets and carrots in two small pans and divide the butter and sugar between them; place over medium heat to warm and glaze the vegetables.

To serve: Unmold a hot quiche in the center of a warmed dinner plate. Carve a rabbit loin crossways into medallions and arrange across the quiche. Form a quenelle of mashed potato with two large spoons and place on top of the loin. Repeat with the remaining plates. Divide the florets and carrots among the plates and circle them around the quiche and rabbit. Spoon the pan sauce over the rabbit.