Although I wished I used more cheese in the mixture, the end result was tasty: an eggy custard studded with corn and red pepper. But perhaps because of the cheese I used (or maybe the extra egg white, or the fact I used 1% milk), the custard did have a bit of a gray tinge.
However, the gray was barely noticeable in the gratin I baked in the squash. In fact, it looked very impressive, and would make a great brunch dish (but only for those who will appreciate the cute factor!).
Green and Yellow Squash Stuffed with Corn Custard