Recipe: Smoked Bacon, Vegetable, and Cheddar Egg Custard

SMOKED BACON, VEGETABLE, AND CHEDDAR EGG CUSTARD

1/2 pound hickory-smoked bacon, diced into 1-inch pieces
8 scallions, white and green parts, peeled and finely chopped
2 medium (about 8 ounces each) zucchini, washed and sliced into 1/8-inch rounds
10 ounces fresh spinach, stemmed, washed, dried and coarsely chopped
2 large ripe tomatoes, cut into 1/8-inch rounds
1 1/4 teaspoons salt
3/4 teaspoon freshly ground pepper, or to taste
12 large eggs, well-beaten
3 cups half-and-half
1/4 cup drained and chopped canned mild green chilies
1 teaspoon Dijon mustard
1 cups grated sharp Cheddar
2 teaspoons finely chopped fresh cilantro
GARNISHES:
bunch cilantro
pint cherry tomatoes

Preheat the oven to 350 degrees F.

Cook the bacon in a large skillet over medium heat until it is brown and crisp. Remove the bacon with a slotted spoon and set it aside to drain on paper towels.

In the same skillet, saute the scallions and zucchini in the bacon drippings over medium heat until they have wilted, about 3-4 minutes.

Add the chopped spinach and the tomatoes and cook an additional 2 minutes, or until the spinach has wilted and the tomatoes have softened. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper, or to taste. Remove from the heat and strain the vegetables in a colander to remove any excess liquid. Set aside.

In a large bowl, beat the eggs with the half-and-half. Add the chilies, Dijon mustard, Cheddar, cilantro, reserved vegetables, and reserved bacon. Season with egg mixture with the remaining 3/4 teaspoon salt and teaspoon pepper and pour it into a 4-quart oven-to-table-casserole.

Bake the custard for 45 minutes, until a knife inserted in the center comes out clean.

FINISHING TOUCHES AND TABLE PRESENTATION:
Place the custard on a 14-inch platter and set it on the brunch table. Place the cilantro loosely in front of the casserole with the cherry tomatoes nestled among the leaves.

Makes 8 servings
Source: Invitation To Dinner: Abigail Kirsch s Guide to Elegant Entertaining and Delicious Dinners at Home by Abigail Kirsch with David Nussbaum