Summer Squash Custard With Goat Cheese

Recipe by Outta Here

This resembles a crustless quiche. Try other fresh herb combinations instead of dill, i.e. thyme, tarragon, oregano, etc.

Top Review by Dr. Jenny

OMG!!! This is soooo good! DH went out tonight and I decided to make this for my dinner, whereas if it was both of us eating it would have had to be lunch/brunch. This is a definite keeper. So easy to make, I used squash purchased at the farmers market today. Realized I was out of butter while making and substituted Earth Balance buttery sticks. Worked fine. LOVED the dill, which I used from my garden. I don't think I'd use another herb. So glad I stumbled upon this in your recipes, Mikekey! Thanks! Made for Veggie Swap July 2013.

Ingredients Nutrition


  1. Preheat oven to 400°F Coat an 8 x 8-inch baking dish or 6 individual ramekins with nonstick cooking spray.
  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.
  3. Add the goat cheese and butter while still hot and stir until melted.
  4. Mix in the cornmeal, eggs, milk, dill, sugar, salt, and pepper.
  5. Pour into baking dish or individual ramekins
  6. Bake for 40 minutes (35 minutes for the ramekins) or until golden brown on top.
  7. Serve warm or at room temperature.

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