Savory Egg Custard

This savory egg custard has tangy roasted red peppers and creamy goat cheese. A healthy, quick and easy side that is sure to impress!

Course Side Dish
Cuisine American
Keyword egg custard recipe, gluten free side dish, low carb side dish
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 People


  • 3 Eggs
  • 1 Cup Unsweetened almond milk or whatever milk you prefer
  • 1 Whole red pepper roasted
  • 1/4 tsp Salt
  • 1/2 tsp Garlic powder
  • 1/4 Cup Non fat plain Greek yogurt
  • 1 Tbsp Water
  • Goat cheese for garnish


  1. Preheat your oven to 325 Degrees. Spray 4 ramekins with cooking spray.
  2. In a small bowl, mix the Greek yogurt and water so that it thins out just a bit. Set aside.
  3. In a blender, combine the milk and red pepper and blend until well combined.
  4. Strain the mixture to get any un-blended chunks of red pepper out.
  5. Transfer the mixture back into the blender and add the salt, garlic and thinned out Greek yogurt.
  6. Blend everything until all combined and lovely.
  7. Pour into the 4 ramekins and bake for 35-40 minutes until they feel just set.
  8. Let cool for at least an hour.
  9. Garnish with as much goat cheese as your heart desires and devour!

Recipe Notes

Please note that prep and cook time does not include roasting the red peppers or time to let the custards cool after baking.