Ingredients
2lbsbroccoli,stems removed and crowns cut into florets, about 8 cups of broccoli florets
2stripsthick cut bacon,(about 2 oz) cut crosswise into ¼-inch wide strips
5large eggs,beaten
⅓cupall purpose flour
½cupheavy cream
1cupwhole milk
3tspfreshly ground black pepper,or 2 tsp fine ground black pepper
½tspsalt
2tspdijon mustard
8ozcheddar cheese,grated
Preparation
Bring a large pot of salted water to a boil, about 1 tablespoon of salt for 2 cups 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.
Meanwhile, 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 degrees F. Butter a 9-inch square casserole dish. In a bowl, whisk the eggs into the flour, then whisk in the cream and milk. Add the black pepper, to taste, salt, and mustard. Mix in about a ⅓ of the cheese.
Place the blanched broccoli florets in the casserole dish, sprinkling about a ⅓ 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 for 25 to 40 minutes, or until set. Once the top has browned, tent with aluminum foil to keep from burning.
Serve and enjoy.
