Baked Vegetable Custard with Crispy Bacon
Indulge in the perfect harmony of creamy, savory, and crispy with this Baked Vegetable Custard with Crispy Bacon recipe. Featuring a luscious custard base made from eggs, heavy cream, and Parmesan cheese, this dish is elevated with colorful sautéed vegetables like carrots, zucchini, red bell peppers, and spinach for a burst of freshness. The custard is baked to golden perfection and topped with irresistibly crunchy bacon crumbles, lending an indulgent touch to every bite. Easy to prepare and ready in just over an hour, this versatile dish is ideal for brunch, dinner, or any special occasion. Rich in flavor and visually stunning, this recipe brings together comfort food goodness and wholesome ingredients in one delightful bake. Perfect for sharing, it's a crowd-pleaser that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 6 large eggs
- 1.5 cups heavy cream
- 1 cup whole milk
- 0.5 cup grated Parmesan cheese
- 1 medium, diced carrot
- 1 small, diced zucchini
- 1 small, diced red bell pepper
- 2 cups, chopped fresh spinach leaves
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon ground nutmeg
- 6 slices bacon
- 1 teaspoon (to grease the baking dish) unsalted butter
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch baking dish with unsalted butter and set it aside.
Heat the olive oil in a large skillet over medium heat. Add the diced carrot, zucchini, and red bell pepper. Sauté for 5-6 minutes until the vegetables begin to soften.
Add the chopped spinach leaves and cook for another 2 minutes, until the spinach wilts. Season the vegetables with a pinch of salt and black pepper, then remove the skillet from the heat to cool slightly.
In a large mixing bowl, whisk together the eggs, heavy cream, and whole milk until fully combined. Stir in the grated Parmesan cheese, salt, black pepper, and nutmeg.
Transfer the sautéed vegetables into the prepared baking dish, spreading them evenly across the bottom.
Pour the egg and cream mixture over the vegetables, ensuring everything is evenly distributed.
Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the custard is set and the top is lightly golden brown.
While the custard is baking, cook the bacon in a skillet over medium heat until crispy. Transfer the bacon to a paper towel-lined plate to drain excess grease, then crumble it into small pieces.
Once the custard is done baking, remove it from the oven and let it cool for 5-10 minutes.
Sprinkle the crispy bacon pieces evenly over the top of the custard before serving. Slice into portions and enjoy warm.
Nutrition Facts
Calories |
2637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.4 g | 290% | |
| Saturated Fat | 111.2 g | 556% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 1624 mg | 541% | |
| Sodium | 5984 mg | 260% | |
| Total Carbohydrate | 38.1 g | 14% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 29.0 g | ||
| Protein | 82.2 g | 164% | |
| Vitamin D | 9.0 mcg | 45% | |
| Calcium | 1004 mg | 77% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1927 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
