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Cheese custard squares
Cheese custard squaresSheryl Julian for The Boston Globe

Serves 6

Cheese custard — essentially the filling for quiche — baked in a rectangular pan is the easiest dinner ever. It can be cut into squares or rectangles, eaten hot, lukewarm, or right from the fridge. A baker told me to let the filling cook slowly in the oven at a low temperature (here it’s 300 degrees) to achieve the best texture. Flour in the egg custard keeps it from turning watery and a pinch of baking powder makes it puff slightly, then settle. Whir the custard in a blender and let it sit while you saute an onion and let it cool. Then tip the custard into a well-buttered dish, top with crumbled goat cheese, onion, and grated cheddar. The cheese squares are thin, with lots of flavor.

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Butter (for the dish)
6eggs
1cup heavy cream
3tablespoons flour
½teaspoon salt, and more to taste
¼teaspoon baking powder
2tablespoons olive oil
1onion, finely chopped
8ounces goat cheese, crumbled
4ounces cheddar, grated
1tablespoon chopped fresh parsley

1. Set the oven at 300 degrees. Generously butter a 9-by-13-inch baking dish.

2. In a blender pulse the eggs, cream, flour, ½ teaspoon salt, and baking powder until the mixture is smooth. Let the mixture sit at room temperature.

3. Meanwhile, in a skillet, heat the oil and cook the onion, stirring often, for 10 minutes, or until it is translucent and starting to brown. Remove from the heat; cool to lukewarm.

4. Tip the egg mixture into the baking dish. Sprinkle with goat cheese. Scatter the onions on top, then sprinkle with cheddar.

5. Transfer to the oven and bake for 40 minutes, or until it is set and puffed and starting to brown. When you shake the dish, the center should not wobble.

6. Let the dish settle for a few minutes (the mixture will deflate). Serve hot, warm, or at room temperature. Sprinkle with parsley and cut into squares or rectangles. Sheryl Julian


Sheryl Julian can be reached at sheryl.julian@globe.com. Follow her on Twitter @sheryljulian.

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