1 T. instant minced onion
1 tsp. salt
½ tsp. paprika
1 C. milk, hot
1 T. grated Parmesan cheese, optional
Cheese Sauce, optional
Sprinkle ¼ cup chopped vegetables, meat or fish and 2 tablespoons cheese in each of four 6 to 9-ounce custard cups or one 3½ to 4-cup ring mold.
Beat together eggs, onion, salt and paprika. Gradually blend in milk. Pour into prepared cups or mold. Sprinkle with Parmesan cheese, if desired. Set cups or mold in large baking pan on oven rack. Pour hot water into pan to within ½ inch of top of custard mixture.
Bake in preheated 350° F. oven until knife inserted near center comes out clean, 25 to 30 minutes for custard cups or 30 to 35 minutes for mold. Remove from hot water immediately and gently loosen edges with spatula. Invert onto serving plates. Serve with Cheese Sauce, if desired.