Vegetable Custards

Name: Vegetable Custards
Ingredients: 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

7 ingredients

5 steps

Ingredients

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

Directions

1

Preheat the oven to 350°F.
2

Coat 8 individual ramekins or a 1 1/2 quart souffle dish with nonstick cooking spray.
3

In a large mixing bowl, whisk together the soup, eggs, nutmeg and pepper.
4

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.
5

Let the custard cool for 5 minutes before serving it.