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Baked Egg Custard with Cheese

  • prep: 20 mins
    total time: 1 hour
  • servings: 4




  • Butter, at room temperature, for dishes
  • 6 large eggs
  • 1/2 cup half-and-half
  • Coarse salt and ground pepper
  • 3 cups reserved vegetables from Rosemary-Lemon Chicken with Vegetables, cut into 1/2 inch chunks
  • 4 ounces (1 cup) soft goat cheese, crumbled
  • 1/2 cup chopped scallions


  1. Step 1

    Preheat oven to 350 degrees. Brush a 9-inch deep-dish pie plate (or four 10-ounce ramekins or custard cups) with butter; set aside.

  2. Step 2

    In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon coarse salt, and 1/4 teaspoon pepper. Stir in vegetables, half the goat cheese, and scallions. Place pie plate (ramekins or custard cups) on a rimmed baking sheet; pour egg mixture into pie plate (or ladle into ramekins or cups). Sprinkle with remaining goat cheese. Bake until eggs are set and tops are golden brown, 35 to 40 minutes. Serve with Chopped Romaine Salad.

Everyday Food, November 2006



Reviews (2)

  • SOMERSIZING 5 Sep, 2008

    Hey Sprout13; this was good. however I hate to go outside to spray any pan, and besides I'm from a farm "you know the corn country" and I love butter. Especailly from the fresh cream just churned out of the milk, straight from the cow. Wow-- warm milk straight from the cow, there is nothing better.

  • sprout13 28 Nov, 2007

    We really loved this dish. I didn't butter my baking dish, I used a non-stick cooking spray instead and it worked out fine.