SUMMER SQUASH CUSTARD WITH GOAT CHEESE

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Summer Squash Custard With Goat Cheese image

This resembles a crustless quiche. Try other fresh herb combinations instead of dill, i.e. thyme, tarragon, oregano, etc.

Provided by Outta Here

Categories     Cheese

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

2 large yellow squash, sliced into 1/2-inch rounds (about 4 cups)
1 medium onion, coarsely chopped
3 ounces soft fresh goat cheese (chevre)
3 tablespoons unsalted butter
1/4 cup yellow cornmeal
2 eggs, beaten
1 cup milk
3 tablespoons fresh dill, chopped
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon fresh ground black pepper

Steps:

  • Preheat oven to 400°F Coat an 8 x 8-inch baking dish or 6 individual ramekins with nonstick cooking spray.
  • Place the squash and onion in a large saucepan in enough water to cover them. Cook over medium-high heat, covered, until the squash are tender, about 15 minutes. Strain well and mash slightly with a potato masher or large fork.
  • Add the goat cheese and butter while still hot and stir until melted.
  • Mix in the cornmeal, eggs, milk, dill, sugar, salt, and pepper.
  • Pour into baking dish or individual ramekins
  • Bake for 40 minutes (35 minutes for the ramekins) or until golden brown on top.
  • Serve warm or at room temperature.

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