Baked Fontina Orzo

Make 6 servings
1                        tablespoon butter , softened
1-1/2                  cups uncooked orzo pasta
1-1/2                  cups (6 ounces) Shredded fontina cheese
1/2                     cup chopped roasted sweet red peppers
1/2                     cup sliced ripe olives , drained
2                        eggs
1-1/2                 cups whole milk
1/8                     teaspoon ground nutmeg

1)        Greased  six 10-ounce  ramekins or custard cups  with butter ; set aside .
2)        Cook orzo according  to package  directions  ; drain . In a large bowl , combine  the orzo , cheese , peppers  and olives  . Spoon into prepared  ramekins .
3)        In another bowl , whisk the eggs  , milk and nutmeg ; pour over orzo mixture  . Place ramekins  on a baking sheet .
4)        Bake at 350* for 25 to 30 minutes  or until a thermometer  inserted  near the center  reads 160*.
This pasta  is a nice alternative  to rice . If you like  , substitute  half a cup of blanched  , diced asparagus for the peppers .