Vegetable Custard Recipe


Difficulty LevelBit DifficultHealth IndexHealthy++
MethodMain Ingredient


 Whole wheat bread crumbs1 Cup (16 tbs)
 Corn oil margarine2 Tablespoon, melted
 Zucchini1 Cup (16 tbs), sliced
 Fresh mushrooms1 Cup (16 tbs), sliced
 Fresh green beans1 Cup (16 tbs)
 Carrots1 Cup (16 tbs), sliced
 Onion1 Cup (16 tbs), chopped
 Green bell pepper1⁄2 Cup (8 tbs), chopped
 1% milk2 Cup (32 tbs)
 Eggs4 , well beaten
 Nutmeg To Taste
 Tomato1 , sliced
 Freshly grated parmesan cheese2 Tablespoon

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


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.