Broccoli Lorraine
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Yield: Serves 6.
Broccoli forms the basis for this crustless egg dish. Cauliflower, or sautéed zucchini, onions, and peppers, or spinach also will work well. –The Athenaeum, Chautauqua, New YorkIngredients:
1-1/2 pounds fresh broccoli, thinly sliced, cooked, and well drained3 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
Instructions:
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.Browse Similar Recipes
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- By Prep Methods: Bake
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