Broccoli Cheddar Casserole

Ingredients

• 2 pounds broccoli, stems removed and crowns cut into florets
• 2 strips thick-cut bacon, cut crosswise into 1/4-inch wide strips
• 5 large eggs, beaten
• 1/3 cup all-purpose flour
• 1/2 cup heavy cream
• 1 cup whole milk
• 2 to 3 teaspoons freshly ground black pepper
• 1/2 teaspoon salt
• 2 teaspoons Dijon mustard
• 8 ounces cheddar cheese, grated

Directions

1. Get a big pot of water boiling, seasoning 2 quarts of water with 1 Tbsp salt. Drop in the broccoli florets and cook for 3-5 minutes, just until a fork goes in easily but the broccoli still has some firmness. Drain the broccoli, then rinse it under cold water so it stops cooking.
2. As that pot heats, put the bacon pieces in a frying pan over medium heat. Cook them until they are lightly browned but not crisp, then transfer them to a paper towel-lined plate to drain. Leave them there for now.
3. Heat your oven to 425 degrees F, which is 220 degrees C. Coat a 2 1/2 quart casserole dish with butter. Put the flour in a bowl; as you whisk, stream in the beaten eggs until smooth, then whisk in the cream and milk. Add black pepper, adjusting it to your taste, followed by the salt and mustard. Fold roughly a third of the cheese into the bowl.
4. As you tuck the blanched broccoli florets into the prepared dish, scatter about a third of the cheese through the broccoli. Scatter the bacon pieces over the top.
5. Pour the egg mixture from the bowl over the broccoli, nudging the broccoli pieces around a bit so the custard can slip into every little gap. Finish by scattering the remaining cheese across the casserole.
6. Slide the dish into the oven for 25 to 40 minutes, until the casserole is set. If the top browns before the middle is ready, loosely cover it with aluminum foil to prevent burning.