savory mini-flan or mini-strata

Just pulled these together and feel I must write this down as it could be a breakthrough addition to school lunch options for my people.  Two of these (which would be good at any temperature) and a nice green salad: baby!

• 6 eggs
• 2 slices of stale bread cubed
• 1/4 cup grated parmesan
• 1/4 cup heavy cream
• 1/4 tsp salt
• pepper to taste
• 1 zucchini cut into small dice, blanched in salted water and drained well (about a cup)
• 1/4 fresh basil chiffonade 

Divide among six buttered popover molds (silicone works great) and bake at 375F for about 40 min or until the internal temperature of the flans is about 170F. Serves 3 adults for a light lunch.

The cup of cooked veg and cooked be replaced with cooked carrots, green beans, broccoli, chopped spinach, etc. and easily doubled.  This is how I would stretch this to feed 6 adults.