Summer Squash Goat-Cheese Custard

Photo: Christopher Baker
Serve a savory custard as a new twist on a side dish.  This squash and goat-cheese custard is made with eggs and milk and resembles a quiche without a crust.

Yield:

Makes 6 servings

Recipe from

Nutritional Information

Calcium 98 mg
Calories 192
Caloriesfromfat 1 %
Carbohydrate 14 g
Cholesterol 96 mg
Fat 12 g
Fiber 2 g
Iron 1 mg
Protein 8 mg
Satfat 7 g
Sodium 479 mg

Ingredients

2 large yellow squash, sliced into ½-inch rounds (about 4 cups)
1 medium onion, coarsely chopped
3 ounces goat cheese
3 tablespoons butter
¼ cup cornmeal
2 eggs, beaten
1 cup milk
3 tablespoons chopped fresh dill, plus sprigs for garnishing
1 tablespoon sugar
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

Preparation

Preheat oven to 400°F. 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 an 8-by-8-inch baking dish or 6

individual ramekins that have been coated with cooking spray. Bake at

400°F for 40 minutes (35 minutes for the ramekins) or until golden brown

on top. Serve warm or at room temperature

Note:

Cynthia Nicholson,

September 2004