Broccoli and Cheddar Skillet Flan

Name: Broccoli and Cheddar Skillet Flan
Yield: 4 servings
Ingredients: 1 6 large eggs; 1 1 cup whole milk; 1 1/4 teaspoon black pepper; 1 Rounded 3/4 teaspoon ground nutmeg; 1 3/4 teaspoon salt; 1 1 cup grated sharp Cheddar; 1 1/3 cup grated Parmigiano-Reggiano; 1 3 tablespoons olive oil; 1 1 large shallot, chopped; 1 1 (1-lb) bag frozen hash browns, thawed in a microwave oven; 1 1 (10-oz) box frozen chopped broccoli; 1 thawed

From the kitchen of Carly

A savory cast-iron flan that's half breakfast, half dinner. Crispy hash browns anchor a custardy egg base enriched with sharp Cheddar and nutmeg, topped with tender broccoli. Golden, comforting, and ready in under an hour.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

16 large eggs
11 cup whole milk
11/4 teaspoon black pepper
1Rounded 3/4 teaspoon ground nutmeg
13/4 teaspoon salt
11 cup grated sharp Cheddar
11/3 cup grated Parmigiano-Reggiano
13 tablespoons olive oil
11 large shallot, chopped
11 (1-lb) bag frozen hash browns, thawed in a microwave oven
11 (10-oz) box frozen chopped broccoli
1thawed

Instructions

Put oven rack in middle position and preheat oven to 375°F.
Whisk together eggs, milk, pepper, nutmeg, and 1/4 teaspoon salt until combined, then whisk in Cheddar and 3 tablespoons parmesan.
Heat oil in a well-seasoned 10-inch cast-iron skillet over moderately high heat until hot but not smoking, then sauté shallot, stirring occasionally, until browned, about 3 minutes. Add hash browns and remaining 1/2 teaspoon salt and cook, stirring occasionally, 3 minutes. Spread potatoes evenly in skillet and cook, undisturbed, 2 minutes. Remove from heat and spread broccoli over potatoes, then pour in egg mixture. Sprinkle with remaining parmesan. Bake until set 2 inches from edge but still slightly wobbly in center, 12 to 15 minutes.
Turn on broiler. Broil 4 to 5 inches from heat until top is set, puffed, and golden brown.