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    You are in: Home / Recipes / Vegetable Custards Recipe
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    Vegetable Custards

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Tish's Note:

    These are comforting and homey. They can be served as a first course, light luncheon, or supper entrée. Savory, studded with your choice of veggies and cheese.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 (10 ounce) can condensed cream of chicken soup
    • 2 large eggs
    • 1 pinch of grated nutmeg
    • 1/2 teaspoon fresh ground black pepper
    • 2 cups chopped cooked vegetables (grated zucchini, corn, broccoli, spinach or chard, mushrooms, etc)
    • 1 1/2 cups grated cheese (swiss, cheddar, smoked gouda, or blue cheese)
    • 2 tablespoons fresh grated parmesan cheese

    Directions:

    1. 1
      Preheat the oven to 350°F.
    2. 2
      Coat 8 individual ramekins or a 1 1/2 quart soufflé dish with nonstick cooking spray.
    3. 3
      In a large mixing bowl, whisk together the soup, eggs, nutmeg and pepper.
    4. 4
      Fold in the vegetables and cheese Pour the mixture into the prepared ramekins or dish and set the ramekins or dish in a larger pan filled with boiling water that comes halfway up the sides Bake the custard until a knife inserted into the center comes out clean, about 45 minutes for the large custard and 20-25 minutes for the smaller ones.
    5. 5
      Let the custard cool for 5 minutes before serving it.

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    Ratings & Reviews:

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    Nutritional Facts for Vegetable Custards

    Serving Size: 1 (70 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 170.9
     
    Calories from Fat 107
    63%
    Total Fat 11.9 g
    18%
    Saturated Fat 5.9 g
    29%
    Cholesterol 94.1 mg
    31%
    Sodium 654.7 mg
    27%
    Total Carbohydrate 6.3 g
    2%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.4 g
    1%
    Protein 9.5 g
    19%

    The following items or measurements are not included:

    vegetables

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