3 cups small broccoli florets (from about 1 large mind of broccoli) 1 cup shredded Cheddar cheese (about 4 ounces) 1 cup whole of two percent reduced-fat milk 2/3 cup cup heavy cream 6 eggs 1 pinch nutmeg, preferably freshly grated 1 teaspoon salt
- Preheat oven to 350F. Butter a ten-inch glass cake plate.
- Prepare broccoli inside a large pot of salted boiling water until crisp-tender, one to two minutes. Drain, rinse with cold water, pat dry and scatter within the bottom cake plate. Scatter cheese evenly over top.
- Whisk together milk, cream, eggs, nutmeg, pepper and salt until smooth, then pour over cheese. Bake until custard is simply occur center, 35 to 40 minutes. (Don’t worry when the center is a touch trembly it'll prepare a bit more because it rests.) Let awesome slightly before serving.
Cinnamon Sugared Bacon