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Ingredients
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Custard Base
Method
Preparation Steps
- 1
Sauté the Vegetables
In a skillet, heat olive oil over medium heat. Add the finely chopped mushrooms and sauté until they are soft and have released their moisture, about 5-7 minutes. Add the grated summer and winter squashes and sauté for an additional 5 minutes until slightly tender. Season with salt, black pepper, and nutmeg.
- 2
Prepare the Custard Mixture
In a mixing bowl, whisk together the eggs and milk until well combined. Gradually stir in the sautéed vegetable mixture and half of the grated Parmesan cheese.
- 3
Bake the Custard
Preheat the oven to 180°C (350°F). Grease a baking dish and pour the custard mixture into it. Sprinkle the remaining Parmesan cheese on top. Bake for 30-35 minutes or until the custard is set and golden on top.
- 4
Serve
Let the custard cool slightly before slicing. Serve warm as a side dish or a light main course.