Best 6 Baked Vegetable Custard With Crispy Bacon Recipes

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Indulge in a culinary delight with our baked vegetable custard with crispy bacon, a delectable dish that combines the flavors and textures of fresh vegetables, creamy custard, and crispy bacon. This savory and satisfying recipe is a perfect way to enjoy a hearty and nutritious meal. The combination of vegetables like zucchini, carrots, and spinach provides a burst of vitamins and minerals, while the creamy custard adds a smooth and velvety texture. The crispy bacon adds a smoky and savory flavor that perfectly complements the other ingredients. Follow our step-by-step guide to create this delicious and visually appealing dish that will impress your family and friends. Additionally, explore our collection of recipes, including variations of the baked vegetable custard with different vegetables, herbs, and cheeses, as well as tips and tricks for achieving the perfect custard consistency.

Here are our top 6 tried and tested recipes!

BAKED VEGETABLE CUSTARD WITH CRISPY BACON



Baked Vegetable Custard With Crispy Bacon image

This recipe is from myswitzerland.com and has been posted here for play in ZWT - 7 World tour - Switzerland. The people of the Engadine did not want to have weddings without their traditional barley soup. They refined the soup and left out the barley and thus the Engadine wedding soup was created. Incidentally it also tastes delicious as a flan.

Provided by Baby Kato

Categories     Breakfast

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

150 ml meat stock
100 g leeks, cut into very thin
100 g celery, diced into tiny cubes
50 g carrots, diced into tiny cubes
150 ml double cream
3 fresh eggs
2 tablespoons parsley, finely chopped
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground
6 slices bacon (cooked crispy)

Steps:

  • Preheat oven to 170 c or (340 f).
  • Grease the ramakin dishes with margarine and put aside until needed.
  • Place the meat stock in a pan and bring to a boil.
  • Add the leeks, celery and carrots, reduce heat, cover and simmer for about 3 - 5 minutes.
  • Transfer the vegetable mixture to a bowl and cool slightly.
  • Mix the cream and eggs together, then add them to the vegetable mixture, season with parsley, nutmeg, salt and pepper.
  • Divide the mixture into 6 ramakin dishes and seal with foil.
  • To bake: stand the 6 dishes on a cloth in a baking tin. Fill the tin with boiling.
  • water to 2/3 the height of the dishes and set the tin in the middle of baking sheet.
  • Bake for approximately 40 minutes on a low rack in the oven. The custard should give slightly when pressed with a finger.
  • Remove baking tin, take dishes out of water let stand for 5 minutes, them remove foil and cool slightly.
  • When serving carefully loosen custard around sides with the point of a knife.
  • Turn out onto plates and garnish with halved bacon slices.

CRISPY OVEN BACON AND EGGS



Crispy Oven Bacon and Eggs image

Bacon browns and crisps evenly in the oven without the hassle of flipping slices on the stovetop, while eggs can oven-fry alongside for perfect sunny-side-up runny yolks and tender whites. The oven's encompassing heat helps egg whites set on top before the yolks start to stiffen. Make sure to have the eggs sit at room temperature before cracking them into the hot pan: It ensures they'll cook quickly and evenly.

Provided by Genevieve Ko

Categories     breakfast, brunch, main course

Time 30m

Yield 4 servings

Number Of Ingredients 4

4 large eggs
8 bacon slices
Kosher salt and freshly ground black pepper
Toast, for serving

Steps:

  • Take the eggs out of the refrigerator. Place a rack in the center of the oven, and heat the oven to 450 degrees.
  • Arrange the bacon on a rimmed baking sheet in a single layer, spacing evenly. Roast in the center of the oven until the fat renders and the bacon curls, about 8 minutes. Very thin slices will cook more quickly; thick-cut ones will take longer.
  • Take the pan out of the oven and quickly flip the bacon and move to one side of the pan. Crack the eggs onto the other side, then immediately return the pan to the oven and roast until the whites are just set, the yolks are still runny and the bacon is brown and crisp, 2 to 5 minutes longer. If you prefer medium or hard egg yolks or extra-crisp bacon, cook a few minutes more, but take out the bacon before it burns.
  • Using a spatula, cut the eggs apart. Slide them off the pan and onto plates right away to stop the yolks from solidifying. Season to taste with salt and pepper. Drain the bacon on paper towels, then add to the plate along with toast. Serve immediately.

BAKED CUSTARD



Baked Custard image

Enjoy this smooth and creamy custard that's baked to perfection. Perfect dessert to treat your family!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 6

Number Of Ingredients 6

3 large eggs, slightly beaten
1/3 cup sugar
1 teaspoon vanilla
Dash of salt
2 1/2 cups very warm milk (120°F to 130°F)
Ground nutmeg

Steps:

  • Heat oven to 350°F.
  • In medium bowl, beat eggs, sugar, vanilla and salt with wire whisk or fork. Gradually stir in milk. Pour into six 6-ounce custard cups. Sprinkle with nutmeg.
  • Place cups in 13x9-inch pan on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups (see box, below).
  • Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Cool about 30 minutes. Unmold and serve warm, or refrigerate and unmold before serving. Store covered in refrigerator.

Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 115 mg, Fat 1, Fiber 0 g, Protein 7 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 17 g, TransFat 0 g

VEGETABLE CUSTARDS



Vegetable Custards image

These are comforting and homey. They can be served as a first course, light luncheon, or supper entrée. Savory, studded with your choice of veggies and cheese.

Provided by TishT

Categories     Yam/Sweet Potato

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 (10 ounce) can condensed cream of chicken soup
2 large eggs
1 pinch of grated nutmeg
1/2 teaspoon fresh ground black pepper
2 cups chopped cooked vegetables (grated zucchini, corn, broccoli, spinach or chard, mushrooms, etc)
1 1/2 cups grated cheese (swiss, cheddar, smoked gouda, or blue cheese)
2 tablespoons fresh grated parmesan cheese

Steps:

  • Preheat the oven to 350°F.
  • Coat 8 individual ramekins or a 1 1/2 quart soufflé dish with nonstick cooking spray.
  • In a large mixing bowl, whisk together the soup, eggs, nutmeg and pepper.
  • Fold in the vegetables and cheese Pour the mixture into the prepared ramekins or dish and set the ramekins or dish in a larger pan filled with boiling water that comes halfway up the sides Bake the custard until a knife inserted into the center comes out clean, about 45 minutes for the large custard and 20-25 minutes for the smaller ones.
  • Let the custard cool for 5 minutes before serving it.

Nutrition Facts : Calories 171, Fat 12, SaturatedFat 6, Cholesterol 94.1, Sodium 654.8, Carbohydrate 6.3, Fiber 0.1, Sugar 0.4, Protein 9.5

CRISPY OVEN-BAKED BACON



Crispy Oven-Baked Bacon image

Crispy bacon in the oven... Yum!

Provided by Holly Thompson Howell

Categories     100+ Breakfast and Brunch Recipes     Meat and Seafood     Bacon

Time 30m

Yield 5

Number Of Ingredients 1

10 slices bacon

Steps:

  • Line a rimmed baking sheet with parchment paper. Place bacon on sheet and place in a cold oven.
  • Set the oven to 400 degrees F (200 degrees C) and cook bacon until crispy, 25 to 30 minutes.

Nutrition Facts : Calories 99.5 calories, Carbohydrate 0.3 g, Cholesterol 20.2 mg, Fat 7.7 g, Protein 6.8 g, SaturatedFat 2.5 g, Sodium 425 mg

ITALIAN VEGETABLE CUSTARD



Italian Vegetable Custard image

Make and share this Italian Vegetable Custard recipe from Food.com.

Provided by yooper

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

4 eggs
1/2 cup all-purpose flour
2 cups shredded summer squash (about 2 medium)
1 cup shredded zucchini (about 1 medium)
1 (2 1/4 ounce) can ripe olives, drained and sliced,divided
2 tablespoons grated parmesan cheese
1 teaspoon basil leaves, crushed
1/2 teaspoon garlic salt
6 slices very thin tomatoes
1 small onion, thinly sliced,seperated into rings
1/2 cup shredded monterey jack cheese (2 ounces)

Steps:

  • Preheat oven to 450.
  • In a medium bowl, beat together eggs and the flour until smooth.
  • Stir in squash, zucchini and 1/4 cup of the olives.
  • Spread in a greased 8x8x2-inch baking dish or pan.
  • Bake just until set, about 10 minutes.
  • Meanwhile, in a small bowl, stir together Parmesan cheese, basil and garlic salt.
  • Sprinkle over baked squash mixture.
  • Top evenly with tomato slices, remaining olives, onion slices and Monterey Jack cheese.
  • Continue to bake until cheese is melted, about 4 minutes longer.

Nutrition Facts : Calories 240.1, Fat 12.2, SaturatedFat 5, Cholesterol 226.3, Sodium 337.8, Carbohydrate 19.5, Fiber 2.5, Sugar 3.8, Protein 14

Tips:

  • To save time, use pre-cut vegetables or frozen vegetable mixes.
  • If you don't have heavy cream, you can use milk or half-and-half instead.
  • For a richer flavor, use sharp cheddar cheese instead of mild cheddar.
  • If you don't have bacon, you can use cooked sausage or ham instead.
  • Serve the vegetable custard with a side salad or roasted potatoes.

Conclusion:

Baked vegetable custard with crispy bacon is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to get your kids to eat their vegetables. The custard is creamy and flavorful, and the bacon adds a nice crispy texture. This dish can be served as a main course or a side dish.

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