Savory Custard
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.
Ingredients
- 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
Instructions
- 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.
Notes
*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.
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.