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Source: Incredible Egg Board

Italian Vegetable Custard
A savory vegetable custard is perfect as a light supper or weekend brunch. This one tastes of summer all year long.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
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4 large eggs
1/2 cup all-purpose flour
2 cups coarsely shredded yellow summer squash
1 cup coarsely shredded zucchini
One 2 1/4-ounce can sliced ripe olives, drained
2 tablespoons grated parmesan cheese
1 teaspoon dried basil
1/2 teaspoon garlic salt
6 thin tomato slices
1 small onion, thinly sliced, separated into rings
1/2 cup shredded Monterey Jack cheese

Preheat the oven to 450° F. and adjust the oven rack so it’s in the center of the oven. Grease an 8-inch-square baking pan.

Whisk together the eggs and flour until smooth. Add the yellow squash, zucchini and 1/4 cup of the olives. Mix well and spread in the prepared pan. Bake for about 10 minutes or just until the custard is set and still wobbly in the center. (Do not turn off the oven.)

In a small bowl, stir together the Parmesan cheese, basil and garlic salt and sprinkle over the custard. Top evenly with the tomato slices and the remaining olives. Scatter the onion rings and Jack cheese over the olives and bake for about 4 minutes or until the cheese melts.

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