Sense of Home Kitchen
This baked egg custard is light and creamy and the perfect answer to what to make for brunch when company is coming. It is sophisticated and yet super simple, takes very little time, and makes your house smell wonderful. It can be partially prepared ahead so that very little time is required in the kitchen in the morning.
My chives are up and producing, the weather is nearly a month ahead of itself, so we are enjoying some fresh herbs. I had a dozen eggs from a friend's chickens that I wanted to use before they got too old so I went searching for a new egg recipe. I have always found that the need to use ingredients we have on hand has been the best source of inspiration for recipes. I was raised on a farm in the country and my first home of my own was in the country as well, we did not run to the store whenever an ingredient was needed, we substituted and made use of what we had. Now that I live in town, only 2 miles from the grocery store, I could run out for those missing ingredients, but I still make use of what I have on hand or come up with a new plan for dinner. This practice saves time and money, plus I try new recipes and dishes as a result.
Making the custard in the blender is very important. The eggs need to have air incorporated to fluff the way you want them to in the oven.
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