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Vegetable Custard

  Whole wheat bread crumbs 1 Cup (16 tbs)
  Corn oil margarine 2 Tablespoon, melted
  Zucchini 1 Cup (16 tbs), sliced
  Fresh mushrooms 1 Cup (16 tbs), sliced
  Fresh green beans 1 Cup (16 tbs)
  Carrots 1 Cup (16 tbs), sliced
  Onion 1 Cup (16 tbs), chopped
  Green bell pepper 1⁄2 Cup (8 tbs), chopped
  1% milk 2 Cup (32 tbs)
  Eggs 4 , well beaten
  Nutmeg To Taste
  Tomato 1 , sliced
  Freshly grated parmesan cheese 2 Tablespoon

Preheat oven to 375 degrees.
Grease an 8-inch springform pan.
In the prepared pan sprinkle bread crumbs.
In a medium skillet heat 1 tablespoon margarine over medium heat.
Add zucchini, mushrooms, green beans, carrots, onion and green pepper.
Saute until vegetables are tender-crisp.
Into the prepared pan spoon vegetables.
In a medium bowl beat milk, eggs, salt, pepper and nutmeg.
Pour over sauteed vegetables.
Arrange tomato slices over top.
Sprinkle with Parmesan cheese and the remaining 1 tablespoon melted margarine.
Bake for 25 minutes or until set.
On a serving plate place springform pan; remove side of pan.
Cut custard into wedges.

Recipe Summary

Difficulty Level: 
Bit Difficult

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1264 Calories from Fat 530

% Daily Value*

Total Fat 59 g91.5%

Saturated Fat 19 g95.1%

Trans Fat 5.3 g

Cholesterol 894.9 mg298.3%

Sodium 1334.7 mg55.6%

Total Carbohydrates 119 g39.8%

Dietary Fiber 21.4 g85.5%

Sugars 48.6 g

Protein 72 g144.3%

Vitamin A 519.3% Vitamin C 189%

Calcium 109.8% Iron 35%

*Based on a 2000 Calorie diet

Vegetable Custard Recipe