Baked Egg Custard

For our first foodiestuffers post post-wedding and honeymoon, I made my hubby an egg custard. Not the sweet dessert type, but one made with keto-friendly ingredients: cheese n chives. We were skeptical at first because the cheese we used was mild Le Gruyère and it smelled and tasted like stinky feet. Here's the ingredients that were used:

6oz le Gruyère

1/2 cup chopped chives

1-1/2 cup of heavy whipping cream

10 large eggs

4oz cream cheese

1/4 tsp ground nutmeg

heavy pinch of ground black pepper

1/4 tsp kosher salt

1. Preheat oven to 350°F with rack in middle. Generously butter a 2-quart shallow baking dish.
2. Sprinkle Gruyère and chives evenly in the dish. (Don't mix it with the egg mixture! I did that and when I poured it out, the cheese wasn't spread evenly and all the chives floated...)
3. Blend eggs, heavy cream, cream cheese, nutmeg, pepper and salt in a mixing bowl with a hand blender until well blended.
4. Pour egg mixture over Gruyère and chives.

5. Bake until puffed, set, and golden, 35 to 45 minutes. (It took 45-60 minutes for me, I think, because I used a ceramic dish instead of pyrex glassware)

Either I didn't let it bake long enough or I didn't let it set long enough. Either way, this custard was deliciously scrumptious even with stinky cheese!

Making this was a breeze with Cuisinart Smart Stick Hand Blender (Google Affiliate Ad)

Here's a link to the original recipe: http://www.epicurious.com/recipes/food/views/Baked-Egg-Custard-with-Gruyere-and-Chives-350969