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Broccoli Lorraine

Broccoli Lorraine
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Yield: Serves 6.

Broccoli forms the basis for this Broccoli Lorraine Recipe -- a crustless egg dish. Cauliflower, or sautéed zucchini, onions, and peppers, or spinach also will work well. –The Athenaeum, Chautauqua, New York


  • 1-1/2 pounds fresh broccoli, thinly sliced, cooked, and well drained
  • 3 slices bacon, cooked until crisp, drained, and crumbled
  • 4 eggs
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Pinch of ground nutmeg
  • 1/2 teaspoon dry mustard
  • 1-1/2 cups light cream
  • 3 tablespoons shredded Parmesan cheese


Preheat oven to 350°F. Place the cooked broccoli in a well-greased 2-quart shallow casserole dish. Sprinkle with the bacon. Beat together the remaining ingredients and pour over the broccoli. Place the casserole in a larger baking dish filled with hot water and bake 25-30 minutes or until set.

Updated Friday, October 23rd, 2009

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