Recipe by blucoat
This is so easy yet makes impressive an impressive main dish (especially for brunch). As it bakes, the Gruyère melts into the nutmeg-scented egg and milk mixture, and takes on a light, quiche-like creaminess. From Gourmet Magazine (Dec. 2008).
Top Review by Chef Mix-a-lot
I made this for my roommate's family. I didn't have a cheese grater, so I cut the gruyere in thin slices and laid it down on the bottom of the pan. I didn't have nutmeg and chives, so I added tomatoes, onions and spinach instead. I also didn't have a blender, so I tried to mix the milk, eggs and sourcream as best as I could. Overall, very tasty, kinda like a crustless quiche. It received good reviews One thing to note, if you use veggies, layer them at the bottom of the pan because they tend to rise to the top of the dish.
- 2 cups coarsely grated gruyere cheese (6 ounces)
- 1⁄2 cup chopped chives
- 10 large eggs
- 1 1⁄2 cups whole milk
- 4 ounces cream cheese, softened
- 1⁄4 teaspoon grated nutmeg
Directions See How It's Made
- 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.