Ingredients
The following ingredients have 4 Servings
- 2 tsp olive oil
- 200g thick-cut speck, kaiserfleisch, pancetta or just good old smoked bacon, cut into 5mm batons
- 1 bunch broccolini, halved lengthways
- 1 cup (250ml) milk
- 1/2 cup (125ml) thickened cream
- 2 tsp Dijon mustard
- 4 eggs
- 1/2 cup (75g) self-raising flour
- 1 tbs chopped chives
- 1 cup (80g) coarsely grated Gruyere, comte or vintage cheddar
Instruction
- Preheat oven to 200°C. Grease a 5cm-deep, 26cm-round ovenproof dish.
- Heat the oil in a non-stick frypan over medium-high heat. Add the speck and cook for 5 minutes or until golden. Place in the greased dish.
- Add the broccolini to the frypan with a splash of water. Cover and cook 2 minutes or until bright and tender. Transfer to a plate.
- Combine the milk, cream, mustard and eggs in a jug. Season. Combine the flour and chives in a large bowl. Gradually whisk the milk mixture into the flour until well combined. Stir in the cheese. Pour into the greased dish on top of the bacon.
- Distribute the broccolini evenly over the surface, gently pressing it into the egg mixture, then give the dish a little wiggle to settle the mixture. Bake for 30 minutes or until golden and just set.
- Eat and wonder!
