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Savory Custard

Millie Copper
I use that concept and make savory custards out of just about anything! This is a meal we especially love during the spring when the chickens and ducks start laying well. For more main dish egg ideas, check out my book Design a Dish.
Course Main Course


  • 4 tablespoons butter or combo of butter and coconut oil
  • 1 onion diced
  • 1-2 cups veggies cooked*
  • 6 eggs beaten
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon ground nutmeg


  • Cook onion in oil until soft.
  • Combine cooked onion, veggies, eggs, salt, pepper and nutmeg.
  • Put mixture into well buttered casserole dish, baking pan, or cast iron skillet.
  • Bake at 350 for 30 to 40 minutes until eggs are solid.


*Veggie Notes:
You can make this savory casserole out of just about any vegetable as long as it isn't too wet. I like to use this recipe to use up leftovers that are lurking in the fridge.
The following vegetables are best pureed or mashed; acorn squash, butternut squash, sweet potato, spaghetti squash (I don't puree this one), and carrots.
Chopped and cooked works well for these; broccoli, summer squash, greens (collard, mustard, chard, etc), and cabbage.
Keyword savory custard