Broccoli and Cheddar Skillet Flan |
|
 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
There are fluffy eggs, melting cheese, and golden hash browns in every bite of this one-dish meal. It makes a good stand-in for quiche, with potatoes acting as a crust. Ingredients:
6 large eggs |
1 cup whole milk |
1/4 teaspoon black pepper |
rounded 3/4 teaspoon ground nutmeg |
3/4 teaspoon salt |
1 cup grated sharp cheddar |
1/3 cup grated parmigiano-reggiano |
3 tablespoons olive oil |
1 large shallot, chopped |
1 (1-lb) bag frozen hash browns, thawed in a microwave oven |
1 (10-oz) box frozen chopped broccoli, thawed |
Directions:
1. Put oven rack in middle position and preheat oven to 375°F.
2. Whisk together eggs, milk, pepper, nutmeg, and 1/4 teaspoon salt until combined, then whisk in Cheddar and 3 tablespoons parmesan.
3. Heat oil in a well-seasoned 10-inch cast-iron skillet over moderately high heat until hot but not smoking, then sauté shallot, stirring occasionally, until browned, about 3 minutes. Add hash browns and remaining 1/2 teaspoon salt and cook, stirring occasionally, 3 minutes. Spread potatoes evenly in skillet and cook, undisturbed, 2 minutes. Remove from heat and spread broccoli over potatoes, then pour in egg mixture. Sprinkle with remaining parmesan. Bake until set 2 inches from edge but still slightly wobbly in center, 12 to 15 minutes.
4. Turn on broiler. Broil 4 to 5 inches from heat until top is set, puffed, and golden brown.
|
|