Summer Squash Custard with Goat Cheese
Savor the flavors of summer with this decadent Summer Squash Custard with Goat Cheese, a perfect blend of creamy textures and garden-fresh ingredients. Thinly sliced yellow summer squash is caramelized with garlic, layered in a baking dish, and topped with a silky custard made from eggs, heavy cream, milk, and tangy goat cheese. A hint of fresh thyme adds herbal depth, while a sprinkle of Parmesan creates a golden, cheesy crust. Baked to perfection in just 40 minutes, this elegant dish is ideal as a light summer entrée or a flavorful side for any gathering. With its combination of seasonal vegetables, rich dairy, and delicate herbs, this recipe beautifully showcases the bounty of summer and is sure to impress both casual dinners and special occasions alike.
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Recipe Information
Ingredients
- 2 medium-sized yellow summer squash
- 2 tablespoons olive oil
- 2 cloves garlic
- 4 large eggs
- 1 cup heavy cream
- 0.5 cup whole milk
- 4 ounces goat cheese
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup grated Parmesan cheese
Instructions
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch round or square baking dish with a small amount of olive oil.
Slice the summer squash into thin rounds, approximately 1/8-inch thick. Set aside.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Add the sliced summer squash to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the squash begins to soften. Remove from heat and allow to cool slightly.
In a large mixing bowl, whisk together the eggs, heavy cream, and milk until fully combined.
Crumble the goat cheese into small pieces and stir it into the egg mixture. Add the fresh thyme, salt, and black pepper, and whisk again.
Layer the sautéed summer squash evenly in the prepared baking dish. Pour the custard mixture over the squash, ensuring it is evenly distributed.
Sprinkle the grated Parmesan cheese evenly over the top of the dish.
Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the custard is set and the top is golden brown.
Remove from the oven and let the custard cool for 5-10 minutes before slicing and serving.
Enjoy your Summer Squash Custard with Goat Cheese as a delightful summer dish!
Nutrition Facts
Calories |
823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.5 g | 87% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 582 mg | 25% | |
| Total Carbohydrate | 22.4 g | 8% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 17.8 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 404 mg | 31% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1140 mg | 24% | |
*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.
