1:23 pm - Monday, March 30 2020
Home / Food / Baked Vegetable Custard

 

theculinarychase.com_wp-content_uploads_2015_01_Vegetable-Custard

Baked Vegetable Custard

Vegetable CustardYears ago I bought a book to hold all my scraps of paper that I scribbled recipes on or ones I cut from magazines and newspapers.  I remember, after the last recipe was glued down, how triumphant it felt to see my collection in one place.

   The other day I went through one I started back in 2005.  I had forgotten these recipes.  The baked vegetable custard is one I made once before, most probably in 2005, and it’s a pity I forgot about it as it’s darn delicious and relatively easy to make.  As much as I like to view recipes online, I still enjoy the tactile nature of paper. For many, the word custard conjures up something sweet but not all custards are sweet.  Think of quiche and you have a savory custard tart or timbale.  These custards are elegant appetizers and are a shoe-in at your next dinner party.  Prepare them ahead of time and bake just before your friends arrive.

Serves 6
10 oz. baby spinach, washed
1 to 2 cloves of garlic, minced
extra-virgin olive oil
2 cups cooked (al dente) broccoli florets, chopped
1 small onion, minced
1/3 cup pancetta, diced
2 small zucchini, sliced
6 slices country bread
1 cup milk
2 eggs, lightly beaten
1/3 cup Parmesan, freshly grated
2 cups tomato sauce (homemade or purchased)

Preheat oven to 400f.

Cook the spinach over medium heat with the garlic and 1 tablespoon olive oil – just until the spinach softens.  Remove from heat and set aside.  Sauté onion and pancetta in 1 tablespoon of olive oil. Add zucchini and after 2 minutes add spinach. Cover and cook over medium-high heat for 4 minutes. Remove cover, toss in broccoli florets and season with sea salt and freshly ground black pepper. Remove from heat. Soak bread in milk, squeeze dry and tear into small pieces. In a bowl, mix the bread, egg, sautéed vegetables and Parmesan. Stir until combined. Distribute the mixture between 6 buttered ramekins (or similar sized oven-proof containers) place in a baking dish filled halfway with warm water. Bake 50 minutes. Run a knife around the edges of the custard and invert onto a plate with a pool of hot tomato sauce.

custardThe Culinary Chase’s Note: Let cool 5 minutes before serving. Serve on a pool of hot tomato sauce or on a bed of mixed greens.  Enjoy!

Baked Vegetable Custard
 
Prep time
20 mins

Cook time
50 mins

Total time
1 hour 10 mins

 

These custards are elegant appetizers and are a shoe-in at your next dinner party. Prepare them ahead of time and bake just before your friends arrive.
Author: The Culinary Chase
Cuisine: Italian
Serves: 6

Ingredients
  • 10 oz. baby spinach, washed
  • 1 to 2 cloves of garlic, minced
  • extra-virgin olive oil
  • 2 cups cooked (al dente) broccoli florets, finely chopped
  • 1 small onion, minced
  • ⅓ cup pancetta, diced
  • 2 small zucchini, sliced
  • 6 slices country bread
  • 1 cup milk
  • 2 eggs, lightly beaten
  • ⅓ cup Parmesan, freshly grated
  • 2 cups tomato sauce (homemade or purchased)
Instructions
  1. Preheat oven to 400f.
  2. Cook the spinach over medium heat with the garlic and 1 tablespoon olive oil – just until the spinach wilts. Remove from heat and set aside. Sauté onion and pancetta in 1 tablespoon of olive oil. Add zucchini and after 2 minutes add spinach. Cover and cook over medium-high heat for 4 minutes. Remove cover, toss in broccoli florets and season with sea salt and freshly ground black pepper. Remove from heat.
  3. Soak bread in milk, squeeze dry and tear into small pieces. In a bowl, mix the bread, egg, sautéed vegetables and Parmesan. Stir until combined.
  4. Distribute the mixture between 6 buttered ramekins (or similar sized oven-proof containers) place in a baking dish filled halfway with warm water. Bake 50 minutes. Run a knife around the edges of the custard and invert onto a plate with a pool of hot tomato sauce.
Notes
The Culinary Chase’s Note: Let cool 5 minutes before serving. Serve on a pool of hot tomato sauce or on a bed of mixed greens. Enjoy!

 

The post Baked Vegetable Custard appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

You might also like...

olive-and-anchovy-bites-683x1024

olive and anchovy bites

When we invite friends over for dinner, it’s always a new menu.  And after many years of entertaining, this can seem as though there’s nothing new left in the tank!  Which is what it felt like last Thursday.  We had...

chow-chow

green tomato chow chow

After a green Spring and Summer, autumn is a pretty time for me.  The deciduous trees and shrubs shed their leaves by showing off brilliant shades of yellow, orange and red.  I love how everything in life is cyclical starting with the...

Leave a Reply

Your email address will not be published. Required fields are marked *