broccoli cheese casserole

prep time:  tbd
cook time:  40 minutes
servings:  10

ingredients:
2 pounds broccoli - stems removed and large florets cut
1/2 teaspoon salt + some for blanching
2 strips thick-cut bacon - cut crosswise into 1/4-inch wide strips
1/3 cup flour
5 eggs - beaten
1/2 cup cream
1 cup whole milk
2 - 3 teaspoons black pepper
2 teaspoons dijon mustard
8 ounces cheddar cheese - grated

steps:
1.  bring a large pot of salted water to a boil.  add the broccoli florets and boil for 3 - 5 minutes or until just tender enough so that a fork can easily pierce the floret, but still firm.  strain and rinse with cold water to stop the cooking.

2.  meanwhile, cook the bacon pieces on medium heat in a frying pan until lightly browned, but not crisp.  remove to a plate lined with paper towels to absorb the excess fat.  set aside.

3.  preheat oven to 425 degrees.  but a 2 1/2 quart casserole dish.  in a bowl, whisk the eggs into the flour, then whisk the cream and milk.  add the black pepper to taste, salt and mustard.  mix in about 1/3 of the cheese.

4.  place the parboiled broccoli florets in the casserole dish, sprinkling about 1/3 of the cheese over them.  sprinkle the bacon pieces over the broccoli.  pour the egg mixture over the broccoli, moving the broccoli pieces a bit so they are sufficiently covered.  sprinkle with remaining cheese.

5.  back for 25 - 40 minutes or until set.  once the top has browned, tent with aluminum foil if needed.

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