Recipe

Earthy Custard

A savory, mushroomy custard baked until just set, topped with browned butter crumbs for crisp edges and cozy comfort.

By Matt Campbell

•

4.8

Small ceramic baking dish filled with golden savory custard topped with crisp browned breadcrumbs and herbs on a rustic wooden table

If you think “custard” only lives in dessert land, this one is about to flip your script. This earthy custard is savory, gentle, and ridiculously satisfying, like the soft center of the best quiche but without the fuss of a crust. We build big flavor with browned mushrooms, thyme, and Parmesan, then bake it low and slow until it hits that perfect spot: set around the edges, barely wobbly in the middle.

This is the kind of recipe that feels a little fancy but behaves like a Tuesday night. You can serve it as a cozy main with a salad, or pour it into ramekins for a dinner party starter that makes people lean in and ask, “Wait, what is this and why is it so good?”

Sliced mushrooms browning in a stainless steel skillet with thyme and butter

Why It Works

Earthy, deep flavor fast: Browning the mushrooms drives off water and concentrates that savory, woodsy taste.
Silky texture without stress: A simple egg and dairy ratio gives you a custard that sets tender, not rubbery.
Cozy contrast: The custard is soft and creamy, then you hit crisp edges and buttery crumbs on top.
Flexible and forgiving: Swap cheeses, add greens, or fold in leftover roasted veggies without breaking the base.

Pairs Well With

Storage Tips

Refrigerate: Let the custard cool completely, then cover the baking dish or transfer portions to airtight containers. Refrigerate for up to 3 days. Best texture is on day 1 or 2.

Reheat: Warm gently so it stays creamy. Use a 325°F oven until heated through (about 10 to 15 minutes for ramekins, 15 to 20 minutes for a larger dish). Microwave works in a pinch, but do 30 second bursts at 50 to 70 percent power.

Freeze: You can, but it is not the best for custards and the texture will be slightly looser when thawed. If you do freeze it, wrap well and freeze up to 1 month. Thaw overnight in the fridge and reheat in the oven.

Make ahead tip: Cook the mushrooms up to 2 days ahead and keep them chilled. Then just whisk the custard base and bake when you are ready.

Common Questions

Is this basically a crustless quiche?

Very close. The difference is in the vibe and the texture. This bakes a touch softer and more spoonable than most crustless quiches, especially if you pull it while it is still slightly wobbly in the center.

How do I know when the custard is done?

Look for set edges and a center that jiggles as one piece, like Jell-O, not like liquid. If you have an instant read thermometer, aim for around 175°F in the center. Start checking a little early, especially if you are baking in ramekins.

Can I make it dairy free?

You can try full fat coconut milk or an unsweetened barista style oat creamer, but the flavor will shift. For best set and richest taste, dairy is ideal. If you experiment, keep the egg count the same.

What mushrooms work best?

Cremini are the weeknight hero, but a mix is even better. If you can find shiitake or oyster mushrooms, add some for extra depth.

Why did my custard weep liquid?

Usually it is either baked too long or the mushrooms were not cooked down enough. Next time, brown the mushrooms until the pan looks mostly dry with no visible liquid, and pull the custard as soon as the center is just set.

Is it gluten free or vegetarian?

Vegetarian as written. For gluten free, swap the panko for gluten free breadcrumbs or skip the crumb topping and finish with extra Parmesan.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

8x8 inch baking dish or 6 to 8 ramekins
Large skillet
Mixing bowl
Whisk
Measuring cups and spoons
Fine grater (for Parmesan and optional nutmeg)
Sheet pan (optional, to catch drips)

I started making savory custards when I was chasing that restaurant comfort at home: the kind of dish that feels like it took all day, even when it did not. The first version was a little too eggy, a little too timid. Then I browned the mushrooms harder, added a pinch of nutmeg like my old kitchen mentors used to do, and topped it with buttery crumbs for crunch. Suddenly it had personality. Now it is my go to when I want something cozy that still tastes sharp and intentional, like I actually planned dinner instead of improvising in sweatpants.

Earthy Custard

(4.8 Reviews)

Prep Time 15 mins

Cook Time 50 mins

Total Time 65 mins

Servings 6

Ingredients

2 tablespoons unsalted butter, divided
1 tablespoon olive oil
12 ounces cremini mushrooms, sliced (about 4 to 5 cups)
1 small shallot, finely chopped (or 1/4 cup onion)
2 cloves garlic, minced
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
3/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
Pinch of ground nutmeg, optional but great
5 large eggs
1 cup whole milk
1/2 cup heavy cream (or use more milk for a lighter custard)
3/4 cup grated Parmesan, divided
2 tablespoons chopped parsley, for serving (optional)
1/3 cup panko breadcrumbs

Optional add ins: 2 cups baby spinach (wilted and squeezed dry), 2 tablespoons chopped chives, 2 ounces goat cheese crumbled, or a small handful of cooked bacon pieces.

Instructions

Heat the oven. Preheat to 325°F. Butter an 8x8 inch baking dish (or grease 6 to 8 ramekins). Place the dish on a sheet pan if you want easy handling.
Brown the mushrooms. In a large skillet over medium-high heat, warm 1 tablespoon butter with the olive oil. Add mushrooms in an even layer. Do not overcrowd the pan, cook in batches if needed for real browning. Let them sit for 3 to 4 minutes so they actually brown, then stir. Cook 8 to 10 minutes total, until deeply browned and the pan is mostly dry with no visible liquid.
Add aromatics. Stir in shallot, cook 2 minutes. Add garlic and thyme, cook 30 seconds. Season with salt, pepper, and nutmeg. Turn off heat and let cool 5 minutes so it does not scramble your eggs.
Make the custard base. In a bowl, whisk eggs, milk, and cream until smooth. Whisk in 1/2 cup Parmesan.
Combine. Stir the mushroom mixture into the custard. Pour into the prepared baking dish.
Make the crunchy top. In a small saucepan or microwave-safe bowl, melt the remaining 1 tablespoon butter. Mix with panko and the remaining 1/4 cup Parmesan. Sprinkle evenly over the custard.
Bake. Bake until edges are set and the center still has a gentle wobble. For an 8x8 dish, plan on 30 to 40 minutes. For ramekins, start checking at 20 minutes and expect 20 to 30 minutes depending on size. If the top is browning too fast, loosely tent with foil for the last 10 minutes.
Rest and serve. Let rest 10 minutes. Finish with parsley and a pinch of salt if needed. Slice or spoon and serve warm.

Optional for ultra-silky texture: Bake the dish in a water bath. Set the baking dish or ramekins in a larger roasting pan, then pour in hot water to come about halfway up the sides before baking.

Slice being lifted from baked savory custard with mushrooms, showing the creamy interior and browned crumb topping

Nutrition information is estimated.

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