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Bacon and Cheese Custards

Photo: Johnny Autry; Styling: Cindy Barr
Hands-on time 15 mins
Total time 1 hr, 5 mins
Yield Serves 6 (serving size: 1 custard)
Serve these savory, smoky treats as a first course, or set them out for brunch as crustless mini quiches.

Ingredients

  • 4 slices center-cut bacon
  • 1/3 cup finely chopped red bell pepper
  • 2 garlic cloves, minced
  • 1/2 cup thinly sliced green onions
  • 1 1/2 ounces (about 1/3 cup) shredded reduced-fat Swiss cheese
  • Cooking spray
  • 2 cups 2% reduced-fat milk
  • 1 ounce (about 1/4 cup) grated Parmigiano-Reggiano cheese
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground red pepper
  • 3 large eggs
  • 2 large egg whites

Nutrition Information

  • calories 142
  • fat 7.1 g
  • satfat 3.5 g
  • monofat 1.7 g
  • polyfat 0.5 g
  • protein 12 g
  • carbohydrate 6.2 g
  • fiber 0.4 g
  • cholesterol 104 mg
  • iron 0.7 mg
  • sodium 342 mg
  • calcium 218 mg

How to Make It

  1. Preheat oven to 350°.

  2. Cook bacon in a medium nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Reserve 1 tablespoon drippings in pan; increase heat to medium-high. Add bell pepper and garlic; sauté 3 minutes. Add green onions; sauté 1 minute. Remove from heat; stir in crumbled bacon and Swiss cheese. Divide the bacon mixture evenly among 6 (6-ounce) ramekins or custard cups coated with cooking spray.

  3. Heat 2 cups milk in a saucepan over medium heat to 180° or until tiny bubbles form around the edge (do not boil). Place Parmigiano-Reggiano and the remaining ingredients in a large bowl; stir with a whisk. Gradually add the hot milk to egg mixture, stirring constantly with a whisk. Divide egg mixture evenly among ramekins. Place the ramekins in a roasting pan, and add hot water to pan to a depth of 1 inch. Bake at 350° for 32 minutes or until the center barely moves when the ramekin is touched. Remove ramekins from pan; let stand 10 minutes. Serve warm.