This yummy vegetable casserole is the perfect side dish to any brunch, lunch or dinner!
Ingredients:
2 pounds broccoli, stems removed and crowns cut into florets (about 8 cups broccoli florets)
2 strips thick-cut bacon, cut crosswise into ¼-inch wide strips
5 large eggs, beaten
⅓ cup all-purpose flour
½ cup heavy cream
1 cup whole milk
2 to 3 teaspoons freshly ground black pepper
½ teaspoon kosher salt
2 teaspoons Dijon mustard
8 ounces cheddar cheese, grated
Directions:
Bring a large pot of salted water to a boil (1 tablespoon salt for 2 quarts of water). Add the broccoli florets and boil for 3 to 5 minutes or until just tender enough so that a fork can easily pierce the floret, but still firm. Strain and rinse with cold water to stop the cooking.
While the water in step one is coming to a boil, cook the bacon pieces on medium heat in a frying pan until lightly browned, but not crisp. Remove to a plate lined with paper towels to absorb the excess fat. Set aside.
Preheat oven to 425°F. Butter a 2 ½ -quart casserole dish.
In a bowl, whisk the eggs into the flour, then whisk in the cream and milk. Add the black pepper (more or less to taste), salt, and mustard. Mix in about a third of the cheese.
Place the blanched broccoli florets in the casserole dish, sprinkling about a third of the cheese over the broccoli florets as you lay them down. Sprinkle the bacon pieces over the broccoli. Pour the egg, cream, milk, cheese mixture over the broccoli, moving the broccoli pieces a bit so that the mixture gets into all the nooks and crannies. Sprinkle the casserole with the remaining cheese.
Bake until the casserole is set, 25 to 40 minutes depending on the depth of the casserole dish. Once the top has browned, you may want to tent with aluminum foil to keep from burning.
Serves: 5
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