Italian Vegetable Custard Recipes

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ITALIAN VEGETABLE CUSTARD



Italian Vegetable Custard image

Make and share this Italian Vegetable Custard recipe from Food.com.

Provided by yooper

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

4 eggs
1/2 cup all-purpose flour
2 cups shredded summer squash (about 2 medium)
1 cup shredded zucchini (about 1 medium)
1 (2 1/4 ounce) can ripe olives, drained and sliced,divided
2 tablespoons grated parmesan cheese
1 teaspoon basil leaves, crushed
1/2 teaspoon garlic salt
6 slices very thin tomatoes
1 small onion, thinly sliced,seperated into rings
1/2 cup shredded monterey jack cheese (2 ounces)

Steps:

  • Preheat oven to 450.
  • In a medium bowl, beat together eggs and the flour until smooth.
  • Stir in squash, zucchini and 1/4 cup of the olives.
  • Spread in a greased 8x8x2-inch baking dish or pan.
  • Bake just until set, about 10 minutes.
  • Meanwhile, in a small bowl, stir together Parmesan cheese, basil and garlic salt.
  • Sprinkle over baked squash mixture.
  • Top evenly with tomato slices, remaining olives, onion slices and Monterey Jack cheese.
  • Continue to bake until cheese is melted, about 4 minutes longer.

Nutrition Facts : Calories 240.1, Fat 12.2, SaturatedFat 5, Cholesterol 226.3, Sodium 337.8, Carbohydrate 19.5, Fiber 2.5, Sugar 3.8, Protein 14

VEGETABLE CUSTARDS



Vegetable Custards image

These are comforting and homey. They can be served as a first course, light luncheon, or supper entrée. Savory, studded with your choice of veggies and cheese.

Provided by TishT

Categories     Yam/Sweet Potato

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 (10 ounce) can condensed cream of chicken soup
2 large eggs
1 pinch of grated nutmeg
1/2 teaspoon fresh ground black pepper
2 cups chopped cooked vegetables (grated zucchini, corn, broccoli, spinach or chard, mushrooms, etc)
1 1/2 cups grated cheese (swiss, cheddar, smoked gouda, or blue cheese)
2 tablespoons fresh grated parmesan cheese

Steps:

  • Preheat the oven to 350°F.
  • Coat 8 individual ramekins or a 1 1/2 quart soufflé dish with nonstick cooking spray.
  • In a large mixing bowl, whisk together the soup, eggs, nutmeg and pepper.
  • Fold in the vegetables and cheese Pour the mixture into the prepared ramekins or dish and set the ramekins or dish in a larger pan filled with boiling water that comes halfway up the sides Bake the custard until a knife inserted into the center comes out clean, about 45 minutes for the large custard and 20-25 minutes for the smaller ones.
  • Let the custard cool for 5 minutes before serving it.

Nutrition Facts : Calories 171, Fat 12, SaturatedFat 6, Cholesterol 94.1, Sodium 654.8, Carbohydrate 6.3, Fiber 0.1, Sugar 0.4, Protein 9.5

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