Broccoli, Shallot and Cheese Casserole


1/4 cup shallots finely minced

4 tbsps butter

20 ozs frozen chopped broccoli defrosted

4 eggs beaten

1 1/2 cups half and half

3/4 cups swiss cheese grated

1/2 cup parmesan cheese grated

1/8 teaspoon nutmeg

salt & pepper to taste

24 Ritz crackers crumbled

2 cups chopped ham optional


1/4 cup Ritz cracker crumbs

1/4 cup grated parmesan cheese


Saute shallots in butter until they are soft, but not browned. In a large bowl, place shallots and the next 8 ingredients and ham if desired, and stir until the mixture is nicely blended. Pour into greased or sprayed 9"x13" pan. Sprinkle toping on top.

Bake in a 350 degree oven for about 50 minutes or until eggs are set and top is golden brown. Cut into squares and serve hot.

Entire casserole can be assembled earlier in the day and refrigerated. About 1 hour before serving, remove from refrigerator and allow to stand for about 10 minutes before baking. Casserole should be served soon after baking as it loses its custardy quality when reheated.


Notes: This was the main course for a Social Club luncheon in the mid-80's.
Serving Ideas: Serve as a lunch main dish or accompaniment to roast pork.