Vegetable Custards

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READY IN: 45mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (10 ounce) can condensed cream of chicken soup
  • 2
    large eggs
  • 1
    pinch of grated nutmeg
  • 2
    cups chopped cooked vegetables (grated zucchini, corn, broccoli, spinach or chard, mushrooms, etc)
  • 1 12
    cups grated cheese (swiss, cheddar, smoked gouda, or blue cheese)
  • 2
    tablespoons fresh grated parmesan cheese
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DIRECTIONS

  • Preheat the oven to 350°F.
  • Coat 8 individual ramekins or a 1 1/2 quart soufflé dish with nonstick cooking spray.
  • In a large mixing bowl, whisk together the soup, eggs, nutmeg and pepper.
  • 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.
  • Let the custard cool for 5 minutes before serving it.
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