Baked Egg Custard With Gruyère and Chives

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).

• Ready In: 45 mins
• Serves: 8

Ingredients

• 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

1. Preheat oven to 350°F with rack in middle. Butter a 2-quart shallow baking dish (2 inches deep).
2. Sprinkle Gruyère and chives evenly in dish.
3. Blend eggs, milk, cream cheese, and nutmeg in a blender with 1/2 teaspoon pepper and 1/4 teaspoon salt until smooth.
4. 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.