For the goat cheese casserole, preheat the oven to 175°C, grease an oval baking dish. Spread the Chavroux in the dish. Wash the tomatoes, dry them, cut them in half and place them in the dish with the cut side facing up. Wash and dry the zucchini and cut off the ends. Grate the zucchini and spread on top of the cheese and tomatoes. Wash, dry and chop the chives and spread them in the mold. Beat the eggs in a bowl with a fork, gradually adding milk. Season with salt, pepper, nutmeg and cinnamon. Carefully pour the egg mixture over the ingredients in the mold. Place the mold in the oven and bake for about 40 minutes and serve lukewarm.