Baked Egg Custard with Gruyère and Chives
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.
Recipe information
Total Time
1 hr
Yield
Makes 8 servings
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
Preparation
Step 1
Preheat oven to 350°F with rack in middle. Butter a 2-quart shallow baking dish (2 inches deep).
Step 2
Sprinkle Gruyère and chives evenly in dish.
Step 3
Blend eggs, milk, cream cheese, and nutmeg in a blender with 1/2 teaspoon pepper and 1/4 teaspoon salt until smooth.
Step 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.
