Ingredients

• 1 (10 ounce) can condensed cream of chicken soup
• 2 large eggs
• 1 pinch of grated nutmeg
• 1/2 teaspoon fresh ground black pepper
• 2 cups chopped cooked vegetables (grated zucchini, corn, broccoli, spinach or chard, mushrooms, etc)
• 1 1/2 cups grated cheese (swiss, cheddar, smoked gouda, or blue cheese)
• 2 tablespoons fresh grated parmesan cheese

Instructions

1. Preheat the oven to 350°F.

2. Coat 8 individual ramekins or a 1 1/2 quart soufflé dish with nonstick cooking spray.

3. In a large mixing bowl, whisk together the soup, eggs, nutmeg and pepper.

4. Fold in the vegetables and cheese Pour the mixture into the prepared ramekins or dish and set the ramekins or dish in a larger pan filled with boiling water that comes halfway up the sides Bake the custard until a knife inserted into the center comes out clean, about 45 minutes for the large custard and 20-25 minutes for the smaller ones.

5. Let the custard cool for 5 minutes before serving it.