Baked Egg Custard with Gruyère and Chives
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1/4 teaspoon grated nutmeg
- 10 large eggs
- 1 1/2 cups whole milk
- 1/2 cup chopped chives
- Carbohydrate 3 g(1%)
- Cholesterol 276 mg(92%)
- Fat 19 g(30%)
- Fiber 0 g(0%)
- Protein 17 g(33%)
- Saturated Fat 10 g(48%)
- Sodium 312 mg(13%)
- Calories 255
Preparation 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 1/2 teaspoon pepper and 1/4 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.
Preparation 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 1/2 teaspoon pepper and 1/4 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.
