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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.

Cynthia Nicholson
Recipe by Real Simple September 2004

Gallery

Credit: Christopher Baker

Recipe Summary

Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. Place the squash and onion in a large saucepan in

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  • 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

Nutrition Facts

calcium 98mg; 192 calories; calories from fat 1%; carbohydrates 14g; cholesterol 96mg; fat 12g; fiber 2g; iron 1mg; protein 8mg; saturated fat 7g; sodium 479mg.
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