Summer Squash Custard 2 Recipe

I just whipped up this summer squash custard and I’m totally obsessed with how its creamy, cheesy vibe mixes with those perfect hints of spice to make an everyday moment feel a little extra special.

I love making Summer Squash Custard 2, its a nutrient dense dish loaded with vitamins from summer squash and protein from eggs. I like how onion, garlic and a mix of cheeses boost its nutritional profile, while cream, milk and olive oil gives it a rich, smooth texture.

Ingredients

• Summer squash provides fiber, vitamins and a hydrating crunch.

  It can be sweet and subtle.

• Eggs are a main protein source that binds the ingredients together and helps the custard set.
• Heavy cream gives a rich texture, creaminess and a smooth mouthfeel that makes the dish indulgent.
• Gruyère cheese offers a nutty savory taste while melting into a gooey, delicious consistency.
• Parmesan cheese has a sharp tangy flavor that boosts taste and adds extra protein and calcium.
• Olive oil, onion and garlic create a fragrant, healthy base that enhances overall aroma.
• Whole milk adds creaminess and moisture that helps blend the flavors smoothly.
• A dash of nutmeg contributes warmth and spice enhancing overall savory depth.

Ingredient Quantities

• 2 lbs summer squash, thinly sliced
• 4 large eggs
• 1 cup heavy cream
• 1 cup whole milk
• 1 cup shredded Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• A pinch of ground nutmeg
• 2 tablespoons olive oil

How to Make this

1. Preheat your oven to 375°F and lightly grease a medium size baking dish with olive oil.

2. In a skillet over medium heat, sautée the finely chopped onion and minced garlic in 2 tablespoons of olive oil until they’re soft and a little golden.

3. Place the thinly sliced summer squash evenly in the prepared baking dish.

4. In a large bowl, beat the 4 large eggs then add the heavy cream and whole milk. Mix in the salt, freshly ground black pepper and a pinch of ground nutmeg.

5. Stir the shredded Gruyère cheese and grated Parmesan cheese into the egg mixture until well combined.

6. Pour the custard mixture over the arranged summer squash making sure it evenly covers the slices.

7. Let it sit for about 10 minutes so the squash can soak up some of the mixture.

8. Bake in the preheated oven for 40-45 minutes until the custard is set and the top is slightly golden.

9. Allow the dish to cool for a few minutes before serving warm Enjoy your summer squash custard!

Equipment Needed

1. Oven (preheated to 375°F)
2. Medium-sized baking dish (that you’ll lightly grease with olive oil)
3. Medium skillet for sautéeing the onion and garlic
4. Knife and cutting board for chopping the summer squash, onion, and garlic
5. Large mixing bowl for beating eggs and combining the liquids and spices
6. Whisk (or fork) to beat the eggs
7. Measuring cups and spoons for the cream, milk, salt, pepper, and nutmeg
8. Spatula or spoon for stirring the ingredients in the skillet and bowl

FAQ

• Q: Can I substitute some of the cheeses if I dont have Gruyère?
  A: Yeah, you can try using Swiss cheese or even mozzarella, but keep in mind the flavor might change a bit.
• Q: Do I need to thinly slice the summer squash?
  A: Its best to slice them thinly so they cook evenly and mix nicely with the creamy custard.
• Q: What if I dont have heavy cream, can I use more whole milk?
  A: You can use full-fat milk but your custard might be a little less rich than expected.
• Q: How can I tell when the custard is done?
  A: Just poke it in the center with a knife, if it comes out clean then its ready to be served.
• Q: Do I need to season the custard before baking?
  A: Yes, be sure to add salt, pepper, and a pinch of nutmeg to really bring out all the flavors.

Summer Squash Custard 2 Recipe Substitutions and Variations

• Summer Squash: If you cant find summer squash, try using zucchini or yellow squash instead.
• Gruyère Cheese: Swiss or Emmental cheese work pretty good if you dont have Gruyère available.
• Parmesan Cheese: Pecorino Romano is a nice swap for Parmesan and gives a slightly different flavor.
• Heavy Cream: You can mix half-and-half with a little butter if you need a lighter substitute for heavy cream.
• Whole Milk: For a dairy free option, almond milk can be a good alternative to whole milk.

Pro Tips

1. When you fry the onion and garlic, let em get a little extra time in the pan until theyre really soft and just starting to brown. This little step really boosts the flavor.
2. Make sure you evenly arrange the summer squash slices in the dish so that every piece soaks up the custard properly. If the slices are overlapping too much, some might not get enough of the egg mixture.
3. Let the squash sit in the custard mixture for about 10 minutes before baking. This helps the flavors meld and makes the dish a lot tastier.
4. If you want a thicker, extra cheesy top, add a little more Gruyère or Parmesan on the very top ten minutes before the baking time is up. This extra step creates a delicious, golden crust.