This is one of my favorite standbys when I realize a meal is low on protein and we have nothing but cheese and eggs on hand. These savory custards from Deborah Madison's
Vegetarian Cooking for Everyone are quick, tasty, nutritious and well received, even by pesky children. You could make the custard in one large baking dish (cook it longer
You could certainly play around with different cheeses and seasonings but we are always pretty happy with a simple blend of Tillamook cheddar and Parmesan. I like these served with roasted potatoes and a simple vegetable on the side.
You'll find the printable recipe
here.
