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
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- 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.