Custard isn’t only meant to be enjoyed for dessert! This savory rendition uses goat cheese, roasted red peppers, and Greek yogurt to create a delectable side dish worthy of a restaurant special.
Custard is one of life’s creamiest pleasures. Who can resist a serving of smooth, delicious, pudding-like dessert? Well, guess what: custard isn’t always dessert! Take quiche, for example. Quiche has a custard-like consistency, but I’ve never seen a sweet quiche (though I wouldn’t be entirely opposed to trying one).
I strongly urge you to try making a savory egg custard the next time you’re feeling adventurous. In honor of that challenge, here’s a savory custard recipe that will knock your socks off! It’s simple enough to whip up on a weeknight, and it’s decadent and beautiful enough to elevate your dinner or brunch plate to a restaurant special.
Best of all, you can mix and match this recipe with ingredients you have on hand. Goat cheese is my favorite for a savory custard, but you can easily add cheddar, smoked Gouda, feta, or your own favorite cheese. This dish makes the perfect complement to classic brunch sides, and it can also be a beautiful side dish for a healthy dinner.
Is This Savory Egg Custard Healthy?
This custard is healthy! It’s low-calorie for a fairly hearty side dish, with doses of protein and fat from the Greek yogurt and eggs, plus loads of vitamin A from the roasted red pepper. This custard has only a small amount of extra oil from the cooking spray, and it uses Greek yogurt and plant-based milk rather than heavy cream or half-and-half, so it’s definitely healthier than many other custard recipes out there.
Overall, this recipe is vegetarian-friendly. It’s also gluten-free, and can be dairy-free if you substitute vegan yogurt for the Greek yogurt and use vegan cheese.
Scrumptious Variations For Savory Egg Custard
You’re sure to fall in love with this dish once you’ve tried it, so I’m assuming you’ll make it more than once. The next time around, try a few of these delicious variations on savory egg custard.
- Bacon and tomato: Skip the roasted red pepper and try adding cooked crumbled bacon and wilted spinach to the egg mixture before baking. Then, add some halved grape tomatoes to the top of each ramekin before you put them in the oven. Talk about satisfying! It’s basically a BLT.
- Blue cheese: Instead of goat cheese on top, try blue cheese crumbles. I particularly like this variation with some cooked bacon crumbles in the custard and fresh apple chunks as a garnish.
- Herbed: Add some ground thyme, dried rosemary, and dried oregano to the custard for a beautiful herb-centric variation. If you have any cooked chicken breast in the fridge, cube it up and add it to the custard.
How Do I Store Leftovers?
Store leftover egg custard in the fridge by putting the ramekins into an airtight container. If your ramekins have sealing lids, use those! These will keep in the fridge for up to 3 days. You can reheat them in the oven, air fryer, or microwave.
Serving Suggestions
I love this custard as a side dish for dinner, a main dish for brunch, or an easy-to-prep weekday breakfast. If you serve it with dinner, whip up some Egg Foo Young Gravy to drizzle on top of it and some Crispy Air-Fryer Brussels Sprouts as another side. These make a fabulous brunch main alongside Hash Browns and a Perfect Mimosa.
Ingredients
- ¼ cup nonfat plain Greek yogurt
- 1 tablespoon water
- 1 cup unsweetened almond milk or your preferred milk
- 1 red bell pepper, roasted
- ¼ teaspoon salt
- ½ teaspoon garlic powder
- 3 eggs
- 4 tablespoons goat cheese for garnish
Instructions
- Preheat your oven to 325℉. Spray 4 ramekins with cooking spray.
- In a small bowl, mix the Greek yogurt and water so that it thins out just a bit. Set aside.
- Add the milk and roasted red pepper to a blender, and blend until well combined. Strain the mixture to remove any unblended chunks of red pepper. Transfer the mixture back into the blender and add the salt, garlic, and thinned out Greek yogurt. Blend everything until all combined and lovely. Transfer to a large mixing bowl.
- Crack the eggs into a small bowl and beat with a fork until homogenous. Add the eggs to the bowl with the milk mixture, and stir until well combined.
- Pour into the 4 ramekins and bake for 35-40 minutes until they feel just set. Let cool for at least an hour. Garnish with as much goat cheese as you like.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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