A few weeks ago, I had a lot of extra eggs in the fridge which I needed to use up quickly since I had more eggs on the way thanks to our weekly milk/cheese/egg order. Even though my family are not big egg eaters, I thought I would try making a quiche or something-related for dinner.
I found a cheese custard recipe in Serving Up the Harvest, and made a few changes to fit the ingredients I had on hand. I think the recipe came out okay, though I think next time I would use a smaller baking dish. I felt like the custard was too thin or should have risen more. The taste was good, though. As predicted, the rest of the family wasn’t into the custard. I’ll save this recipe for a party.
Adapted from Serving Up the Harvest
1 T extra virgin olive oil
1 1/2 cups milk
1 cup grated cheddar and Kerrygold cheese
salt and pepper to taste
1/2 cup grated fresh Parmesan
Optional: sauteed veggies of choice: onion, spinach, kale, mushroom, or red pepper
Optional meat: ham or bacon bits
Grease a rectangular 9 x 13 glass dish.
In a large bowl, whisk the eggs until smooth. Then, add the milk and the cheese. Add in optional veggies and meat if you’re using them. Season with salt and pepper to taste.
Pour mixture into baking dish. Bake at 350 degrees for 30 minutes until the custard is set.
The custard can be served warm or at room temperature. It also freezes well.
Because I love meeting new people and sharing, this post is linked to:
Food on Friday at Carole’s Chatter, Meatless Monday
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