Baked Egg Custard with Gruyère and Chives

From the kitchen of Carly

Creamy custard studded with melted Gruyère and fresh chives bakes into a golden, savory dish that's equally good warm from the oven or served at room temperature. Rich, elegant, and surprisingly simple to pull together.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 12 cups coarsely grated Gruyère (6 ounces)
  • 11/2 cup chopped chives
  • 110 large eggs
  • 11 1/2 cups whole milk
  • 14 ounces cream cheese, softened
  • 11/4 teaspoon grated nutmeg

Instructions

  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.