Swiss Broccoli Custard
|Chopped broccoli||20 Ounce, thawed and well drained (Two 10 Ounce Packages)|
|Packaged biscuit mix||1⁄4 Cup (4 tbs)|
|Onion salt||1⁄2 Teaspoon|
|Half and half||1 Cup (16 tbs)|
|Eggs||4 Medium, beaten|
|Swiss cheese||1 1⁄2 Cup (24 tbs), shredded|
Thaw frozen broccoli in 2 quart covered dish, in Radarange oven for 6 minutes.
Press broccoli in a colander or strainer to remove all liquid.
Chop broccoli fine, mix with cream and eggs.
Dredge cheese with biscuit mix and seasonings.
Stir into broccoli mixture.
Heat butter in 10 inch ceramic skillet or 10 to 11 inch glass pie plate in oven for 45 seconds.
Spread over bottom and sides of dish.
Pour broccoli mixture into dish.
Cook in oven 10 minutes.
Stir from outside edge into center at end of 5 minutes.
Let stand, covered, 10 minutes.
Cut in wedges to serve.
Garnish with bacon curls if desired.