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Italian Vegetable Custard

Italian Vegetable Custard


  • 4 eggs
  • 1/2 cup all-purpose flour
  • 2 cups coarsely shredded yellow summer squash
  • 1 cup coarsely shredded zucchini
  • 1 (2.25 ounce) can sliced ripe olives, drained, divided
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon dried basil leaves
  • 1/2 teaspoon garlic salt
  • 6 very thin tomato slices
  • 1 small onion, thinly sliced, separated into rings
  • 1/2 cup (2 ounces) shredded Monterey Jack cheese


  1. Heat oven to 450 degrees F.
  2. Beat eggs and flour in medium bowl until smooth. Add yellow squash, zucchini and 1/4 cup olives; mix well. Spread in greased 8-inch square baking pan.
  3. Bake in center of 450 degrees F oven just until custard is set, about 10 minutes.
  4. Mix Parmesan cheese, basil and garlic salt; sprinkle over custard. Top evenly with tomato, remaining olives, onion and Jack cheese.
  5. Bake until cheese is melted, about 4 minutes.

Prep Time: 10 min | Cook Time: 15 min | Yield: 4 servings

Nutrition Information: Per Serving: calories: 186 total fat: 8g saturated fat: 2g polyunsaturated fat: 1g monounsaturated fat: 3g cholesterol: 214mg sodium: 338mg carbohydrates: 19g dietary fiber: 3g protein: 11g

vitamin A: 701.4IU vitamin D: 17.5IU folate: 85.0mcg calcium: 109.0mg iron: 2.7mg choline: 138.7mg

Recipe and photo credit (used with permission): The American Egg Board

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