Egg Recipes - Italian Vegetable Custard


 Italian Vegetable Custard

Italian spices, yellow squash, zucchini, tomatoes and cheese give this egg bake a fresh, summery flavor all year long. Perfect for a weekend brunch or simple supper.


  • 4 EGGS
  • 1/2 cup all-purpose flour
  • 2 cups coarsely shredded yellow summer squash
  • 1 cup coarsely shredded zucchini
  • 1 can (2.25 oz.) sliced ripe olives, drained, DIVIDED
  • 2 Tbsp. grated Parmesan cheese
  • 1 tsp. dried basil leaves
  • 1/2 tsp. garlic salt
  • 6 very thin tomato slices
  • 1 small onion, thinly sliced, separated into rings
  • 1/2 cup shredded Monterey Jack cheese (2 oz.)


Step 1: HEAT oven to 450°F. BEAT eggs and flour in medium bowl until smooth. ADD yellow squash, zucchini and 1/4 cup olives; mix well. SPREAD in greased 8-inch square baking pan.

Step 2: BAKE in center of 450°F oven just until custard is set, about 10 minutes.

Step 3: MIX Parmesan cheese, basil and garlic salt; sprinkle over custard. TOP evenly with tomato, remaining olives, onion and Jack cheese. BAKE until cheese is melted, about 4 minutes.


Lighter Option: Recipe can be made with reduced-fat cheese, if desired.

Back to Egg Recipes.

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