Bacon and Cheese Custards

Photo: Johnny Autry; Styling: Cindy Barr

Serve these savory, smoky treats as a first course, or set them out for brunch as crustless mini quiches.

Yield: Serves 6 (serving size: 1 custard)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 15 Minutes
Total: 1 Hour, 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 142
  • Fat: 7.1g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.5g
  • Protein: 12g
  • Carbohydrate: 6.2g
  • Fiber: 0.4g
  • Cholesterol: 104mg
  • Iron: 0.7mg
  • Sodium: 342mg
  • Calcium: 218mg

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

Preparation

  1. 1. Preheat oven to 350°.
  2. 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. 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.
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