Summer Squash Custard With Goat Cheese

"This resembles a crustless quiche. Try other fresh herb combinations instead of dill, i.e. thyme, tarragon, oregano, etc."
photo by Dr. Jenny photo by Dr. Jenny
photo by Dr. Jenny
photo by *Parsley* photo by *Parsley*
Ready In:




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

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  1. 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.
  2. I loved this. I had nice yellow squash from my CSA box. I probably used a little more squash than called for but I didn't have to adjust any other of the ingredients. The goat cheese and dill flavors made this incredible and the texture was perfect; not dry and not too moist. Loved this. Thanx for posting it!


WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.
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