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Baked Egg Custard with Gruyère and Chives

May 27, 2017 Gran

Finally, a Thanksgiving morning breakfast dish that doesn’t have onions or peppers!  You can use goat cheese instead of cream cheese but in our family it would be best not to publicize that decision.

2 cups coarsely grated Gruyère (6 ounces, the usual package size)
½  cup chopped chives
10 large eggs
1 ½ cups whole milk
4 ounces of cream cheese, softened
¼ teaspoon grated nutmeg

Preheat oven to 350˚F with rack in middle.  Butter a 2-quart shallow baking dish (2 inches deep).

Sprinkle Gruyère and chives evenly in dish.

Blend eggs, milk, cream cheese, and nutmeg in a blender with ½ teaspoon pepper and ¼ teaspoon salt until smooth.

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.

 

Breakfast, Mains, Recipes, Veggie Main Dishes Thanksgiving

About Gran

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 Gran likes to watch things grow. Grandbabies, bread dough, pepper plants, and stacks of books are a few of the things growing around here.

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