Ingredients
2tbspunsalted butter,plus more for greasing the pan
½cupshallots,chopped
10ozbroccoli florets,cut into 1 inch pieces or smaller
1tspsalt,divided
6largeeggs
1¾cupsheavy cream
pinchground nutmeg
⅛tspcayenne pepper
1½cupsshredded gruyère,(about 5 oz)
Preparation
Preheat the oven to 325 degrees F and set an oven rack in the middle position. Grease a 9-inch deep-dish pie plate with butter.
Melt the butter in a large sauté pan over medium-low heat. Add the shallots and cook, stirring occasionally, until soft and translucent. Do not brown.
Add the broccoli, ¼ teaspoon of the salt, and ⅓ cup water. Increase the heat to medium and cook for 3 to 4 more minutes, stirring occasionally, until the broccoli is al dente and the water has evaporated. Set aside.
In a large bowl, whisk the eggs with the cream, nutmeg, salt, and cayenne pepper.
Spread the broccoli and shallots evenly over the bottom of the prepared pie plate. Sprinkle the Gruyère over top. Pour the egg mixture over the cheese.
Bake for about an hour, or until the custard is set and the top is golden brown.
Let cool for about 10 minutes, then slice into wedges and serve.
