This fancy-looking little number is adapted from a recipe in Vegetarian Cooking for Everyone by Deborah Madison.  You can use almost any type of vegetable here, so clean out the scraps from the fridge and briefly steam or sauté them.  Try spinach, chard, finely chopped broccoli, corn, shredded carrots, peppers…Mix several together for colorful and nutrient-dense custard.  Watery vegetables like tomatoes should be used in small amounts.

Now is as good a time as any to talk about sea salt. 
Standard table salt has such a bad reputation.  Rampant over-use in processed foods and the fact that ordinary table salt has been stripped of beneficial elements have not helped.  Good quality sea salt, however, contains about 80 important trace minerals and an excellent sea salt is absolutely worth the small investment.

Prep Time:  7 Minutes
Cooking Time:  25-35 Minutes
Yield: 6 Servings
Ingredients:
 
1 ½ Cups Milk (unsweetened, dairy or non-dairy)
3 Organic, Free-range Eggs
2 ½ Cups Lightly Cooked, Chopped Vegetables
1 Tsp Fresh Dill, chopped
Sea salt and Ground Pepper, To Taste
½ Cup Grated Cheese (since eggs and cheese go together like peanut butter and jelly, any kind will taste good)

Directions:
Preheat oven to 350 degrees.  Beat eggs and milk together with a whisk or fork, then mix in all remaining ingredients.  Lightly oil six 1-cup ramekins or other small oven-proof containers and evenly distribute custard mixture among them.  Set into a pan and pour almost-boiling water around ramekins.  The water should reach about halfway up the sides of them.  Bake for about 25-35 minutes or until custard is set and inserted knife comes out clean.  Cooking time will vary depending on what type of milk you use and your oven.  Serve with a cool, crunchy salad.