Tuesday, April 3, 2012

Baked Egg Custard with Cheddar and Chives

Sense of Home Kitchen

Baked Egg Custard with Cheddar and Chives
~Sense of Home Kitchen, adapted from Gourmet, December 2008~

This dish can be prepared ahead of time and baked right before eating.  The egg mixture can be blended the night before, refrigerated, and poured back into the blender in the morning for another good mix to put air back in (very important) and poured into the baking dish and baked.  This makes a perfect breakfast or brunch for company.  Serve with a side of sausage, croissants, and fresh fruit or salad.

Serves 6 - 8

2 cups grated white medium Cheddar cheese
1/2 cup chopped chives
10 large eggs
1 cup half and half
1/2 cup milk
1/2 cup cottage cheese, drained
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon salt
1/2 teaspoon freshly ground pepper

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

Place the cottage cheese in a fine strainer and set aside to drain excess liquid.

Sprinkle grated Cheddar and chopped chives evenly in the baking dish.

Blend the eggs, half and half, milk, strained cottage cheese, nutmeg, salt, and pepper in a blender until smooth.

Pour egg mixture over Cheddar and chives in the baking dish and bake until puffed, set, and golden, 35 to 45 minutes.  Serve warm or at room temperature.

Sense of Home Kitchen / Recipes / Eggs / Breakfast