Summer Squash Custard With Goat Cheese
Recipe: #11180
November 16, 2013
Categories: Side Dishes, Cheese, Eggs, Squash Thanksgiving, Oven Bake, Gluten-Free, Vegetarian, Vegetarian Dinner, more
"This resembles a crustless quiche. Try other fresh herb combinations instead of dill, i.e. thyme, tarragon, oregano, etc."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (116.1 g)
- Calories 188.4
- Total Fat - 12.2 g
- Saturated Fat - 6.7 g
- Cholesterol - 97.1 mg
- Sodium - 563.9 mg
- Total Carbohydrate - 12.2 g
- Dietary Fiber - 1.5 g
- Sugars - 5 g
- Protein - 8.9 g
- Calcium - 244.2 mg
- Iron - 1.2 mg
- Vitamin C - 3.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 400°F. Coat an 8 x 8-inch baking dish or 6 individual ramekins with nonstick cooking spray.
Step 2
Place the squash and onion in a large saucepan in enough water to cover them. Cook over medium-high heat, covered, until the squash are tender, about 15 minutes. Strain well and mash slightly with a potato masher or large fork.
Step 3
Add the goat cheese and butter to the vegies while still hot and stir until melted.
Step 4
Mix in the cornmeal, eggs, milk, dill, sugar, salt, and pepper.
Step 5
Pour into baking dish or individual ramekins.
Step 6
Bake for 40 minutes (35 minutes for the ramekins) or until golden brown on top.
Step 7
Serve warm or at room temperature.
Tips
No special items needed.
0 Reviews
You'll Also Love
