Broccoli Lorraine
By Yankee Magazine|Oct 23 2009|
Broccoli forms the basis for this Broccoli Lorraine Recipe — a crustless egg dish. Cauliflower, or sautéed zucchini, onions, and peppers, or spinach also will work well. –The Athenaeum, Chautauqua, New York
Yield
Serves 6.
Ingredients
1-1/2 pounds fresh broccoli, thinly sliced, cooked, and well drained
3 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.
