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 Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 98mg
  • Calories: 192
  • Calories from fat: 1%
  • Carbohydrate: 14g
  • Cholesterol: 96mg
  • Fat: 12g
  • Fiber: 2g
  • Iron: 1mg
  • Protein: 8mg
  • Saturated fat: 7g
  • Sodium: 479mg


  • 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


  1. Preheat oven to 400°F. Place the squash and onion in a large saucepan in
  2. enough water to cover them. Cook over medium-high heat, covered, until
  3. the squash are tender, about 15 minutes. Strain well and mash slightly
  4. with a potato masher or large fork. Add the goat cheese and butter while
  5. still hot and stir until melted. Mix in the cornmeal, eggs, milk, dill,
  6. sugar, salt, and pepper. Pour into an 8-by-8-inch baking dish or 6
  7. individual ramekins that have been coated with cooking spray. Bake at
  8. 400°F for 40 minutes (35 minutes for the ramekins) or until golden brown
  9. on top. Serve warm or at room temperature
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