Baked Egg Custard with Gruyère and Chives

我多年来一直让这个圣诞帽rning on request. I substitute Boursin for the cream cheese, increase the pepper and add a bit of hot sauce, no nutmeg. Delicious served alongside a platter of smoked fish! Leftovers make great lunches!

• Gundi

• Mapleton, Canada

• 12/25/2021

Would an 8” x 8” baking dish be the correct size for this recipe. I am anxious to try it but don’t want to mess it up. Please advise...

• Amy316

• PA

• 6/19/2018

This is similar to a family recipe we have been making for years. We use a mix of cheeses, mostly cheddar, then add lightly steamed broccoli and pearl onions, then more cheese on the top. I really will try the crabmeat. That sounds perfect for a winter day at the beach...anytime!

• Cindyatthebeach

• 11/25/2014

I make this every Christmas Eve to bake on Christmas morning. I usually add diced ham and nix the nutmeg, simply because I don't tend to have it on hand. Such a great breakfast dish.

• Meredith79

• Washington, D.C.

• 12/13/2013

Amazing!! Used parsley instead of chives. A rich and satisfying yet light fluffy meal.

• sciencecook

• New York NY

• 12/9/2013

So delicious and easy. I made this on Christmas eve and popped it in the oven on Christmas morning. It took a little longer b/c it went in to the oven cold. I added diced deli ham and used skim milk instead of whole milk and it was delicious. We even ate it for leftovers the next morning and it was great.

• Meredith79

• 1/4/2012

Excellent and so easy to make. I didn't have grated nutmeg, so used powdered nutmeg. It was creamy goodness!

• mommamophead

• 1/1/2012

I substitued this as a last minute dish I made for Christmas brunch. So glad I did, it was very easy to make. It was oh so good!

• mommamophead

• Lake Oswego, OR

• 12/25/2011

Thanks to vikingdandy for the crabmeat idea - I had promised my mom crab quiche for Christmas brunch but made this instead, with half a pound of claw meat. Easy and absolutely delicious. I agree with cook from Miami - next time I'll turn off the convection too.

• Anonymous

• Mobile, AL

• 1/2/2011

This was very nice. I added about 1/2 cup of chopped fresh dill and 1/4 cup minced fresh thyme in addition to the chives, which gave an herb-y boost, and used a good gruyere. Only thing is - be careful if baking in a convection oven. This over-browned very quickly, due to the amount of milk and cheese no doubt. Next time I will turn off the convection. I will make again - a pleasant alternative to quiche or strata.

• Anonymous

• Miami FL

• 12/30/2010

I was looking for a custard recipe to make Crabmeat custards with. This one was perfect. I just added the Crabmeat with the cheese and chives and baked them in individual ramekins. A delicious and rich holiday side dish or starter. The delicate flavors didn't upstage the amazing jumbo lump crabmeat.

• vikingdandy

• Brooklyn,, NY

• 11/20/2010

I didn't care for this. I thought it was overly salty (barely called for any salt, but I wish I wouldn't have put any in) and just generally unimpressive. Wouldn't make again.

• ennaycats

• brooklyn, NY

• 6/13/2010

Was hosting a brunch for twelve-- adults and children-- and wanted to do as much ahead of time as possible. Stumbled upon this recipe-- gruyere, whole milk, eggs, cream cheese-- what's not to like? It was terrific. Lovely custard texture, kind of like a savory creme brulee without the brulee. Big hit with all, young and old.

• ahdavis

• Los Angeles

• 2/9/2010

So easy and so delicious!

• erininroses

• Portland, OR

• 1/21/2010

I make this again and again when I have guests for brunch. It's super simple and it never fails to elicit 'mmmms' from my guests. It's true that the punch of flavor comes from the cheese - so whatever you use be sure it has great flavor. I've used different types of cheese but a good gruyere is still my favorite.

• pjanelle

• Los Anglees

• 1/16/2010