287 egg custard recipes

Suksessterte is Norway's famous "success cake" with a light almond meringue base, silky egg custard cream filling, and glossy chocolate topping. A stunning Scandinavian celebration cake.

No-bake chocolate cookie dessert with a buttery cookie crumb crust, fluffy marshmallow custard, whipped cream, and beaten egg whites. Chilled until firm for easy slicing.

Sausage and bacon quiche with sharp cheddar, red bell peppers, and a cream-and-egg custard in a prebaked crust. A loaded brunch centerpiece with serious savory depth.

Low-fat Scandinavian salmon souffle with canned salmon, dill, lemon juice, and whole wheat bread baked in a custard of egg and evaporated skim milk. A light, single-serving lunch.

Impossible turkey pie with Bisquick that forms its own crust as it bakes. Leftover turkey, Swiss cheese, and mushrooms in a savory egg custard. Great for using up holiday turkey.

Italian sausage pie bakes crumbled sweet sausage and onions in an egg and mozzarella custard inside a pre-baked pie shell. A hearty, savory quiche-style dinner that slices clean every time.

Frozen French Toast made with thick Texas toast soaked in an egg-milk-nutmeg custard, frozen flat, then baked from frozen for crispy weekday breakfasts in minutes.

Make-ahead frozen French toast using Texas toast soaked in an egg, milk, vanilla, and nutmeg custard. Freeze, then bake from frozen for a quick hot breakfast.

Ipswich lemon pie, a traditional English custard tart with lemon juice, zest, butter, and eggs in shortcrust pastry. A simple, elegant British dessert served hot or cold.

Mom's baked macaroni and cheese with cheddar, eggs, milk, butter, and bread crumb topping. A custard-style mac and cheese that bakes up creamy with a golden crust.

Mexican green chili quiche swaps pastry for a corn tortilla crust, layering cumin-spiced ground chicken, sharp cheddar, and green chilies under a custard of evaporated milk and eggs.

Grandma's cabbage casserole: steamed shredded cabbage in a simple egg-and-milk custard with melty cheese and paprika. Old-school church-potluck comfort, six ingredients start to finish.

A chile relleno in casserole form: layers of green chiles, two cheeses blended with tofu, and an egg-milk custard baked until set. Topped with salsa and feeds 8.

A make-ahead egg strata layered with sausage, Swiss cheese, broccoli, and stuffing, soaked overnight in a savory custard. Assemble it the night before and bake it for brunch.

Crustless garden quiche with mushrooms, onion, shredded carrots, and light processed cheese in a cholesterol-free egg and skim milk custard. No pie crust needed for this lighter take.

Lazy chili rellenos skip the frying and batter. Green chiles stuffed with sharp cheddar and baked in a simple egg custard. A no-fuss, five-ingredient take on the Mexican classic.