Baked Egg Custard with Gruyère and Chives |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Egg dishes always make a great centerpiece, especially when theyre this easy. As it bakes, Gruyère melts into the nutmeg-scented egg and milk mixture, which takes on a light, quiche-like creaminess. Ingredients:
2 cups coarsely grated gruyère (6 ounces) |
1/2 cup chopped chives |
10 large eggs |
1 1/2 cups whole milk |
4 ounces cream cheese, softened |
1/4 teaspoon grated nutmeg |
Directions:
1. Preheat oven to 350°F with rack in middle. Butter a 2-quart shallow baking dish (2 inches deep).
2. Sprinkle Gruyère and chives evenly in dish.
3. Blend eggs, milk, cream cheese, and nutmeg in a blender with 1/2 teaspoon pepper and 1/4 teaspoon salt until smooth.
4. Pour egg mixture over Gruyère and chives in dish and bake until puffed, set, and golden, 35 to 45 minutes. Serve warm or at room temperature.
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