Savory Custard

I’m not really sure what the difference is between this custard I made last night from Deborah Madison’s Vegetarian Cooking for Everyone, and a quiche. Perhaps, technically speaking, a quiche has a crust and a custard doesn’t? Anyone?

It was made with eggs, milk, a shredded or chopped vegetable (I used zucchini), shredded cheese of choice (I used gouda), parmesan, white pepper, salt, and nutmeg.

I think whole milk would have improved the flavor, but we never have whole milk in the house. I would like to change that by finding a local source for some whole, raw milk. Matt and I agreed more flavor was needed—it was kind of bland and watery from the zucchini releasing water while it cooked. But, with a generous sprinkling of salt and pepper (Matt found it necessary to use Tabasco. hmmm…), it was quite good just okay.

Edit: I think I was trying to sugar-coat this entry. I guess the “Tabasco test” should be in order. If you have to use Tabasco to make a meal palatable, it’s not what you would call “quite good.” Another test: the “Make it again?” test. And the answer to that would be “no. ”

Along with the savory custard, we had toasted whole-wheat bread and the Feroli Cabernet Sauvignon to wash it all down.

veggie custard veggie custard

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