Serves6
- Active Time:10 min
- Start to Finish:35 min
February 2007
There are fluffy eggs, melting cheese, and golden hash browns in every bite of this one-dish meal. It makes a good stand-in for quiche, with potatoes acting as a crust.
-
6
large eggs
-
1
cup
whole milk
-
1/4
teaspoon
black pepper
-
Rounded 1/8
teaspoon
ground nutmeg
-
3/4
teaspoon
salt
-
1
cup
grated sharp Cheddar
-
1/3
cup
grated Parmigiano-Reggiano
-
3
tablespoons
olive oil
-
1
large shallot, chopped
-
1
(1-lb) bag frozen hash browns, thawed in a microwave oven
-
1
(10-oz) box frozen chopped broccoli, thawed
-
Put oven rack in middle position and preheat oven to 375°F.
-
Whisk together eggs, milk, pepper, nutmeg, and 1/4 teaspoon salt until combined, then whisk in cheddar and 3 tablespoons parmesan.
-
Heat oil in a well-seasoned 10-inch cast-iron skillet over moderately high heat until hot but not smoking, then sauté shallot, stirring occasionally, until browned, about 3 minutes. Add hash browns and remaining 1/2 teaspoon salt and cook, stirring occasionally, 3 minutes. Spread potatoes evenly in skillet and cook, undisturbed, 2 minutes. Remove from heat and spread broccoli over potatoes, then pour in egg mixture. Sprinkle with remaining parmesan. Bake until set 2 inches from edge but still slightly wobbly in center, 12 to 15 minutes.
-
Turn on broiler. Broil 4 to 5 inches from heat until top is set, puffed, and golden brown.
