From BakeWise by Shirley O. Corriher
Nonstick cooking spray
2 tablespoons unsalted butter
4 medium shallots, finely chopped
6 scallions, all of the green included, sliced into thin rings
1/2 teaspoon ground cayenne
1/2 teaspoon freshly grated nutmeg
2 large eggs
1 1/2 cups whole milk
1/2 cup heavy cream
2 cups cooked rice
1 tablespoon cornstarch
1 1/2 cups grated Gruyère or Swiss, divided
1/2 teaspoon salt, and more as needed
1/4 teaspoon white pepper
1. Arrange a shelf just below the center of the oven, and preheat the oven to 375°F.
2. Spray a 2-quart heatproof casserole with nonstick cooking spray.
3. In a large skillet, melt the butter, and saute the shallots over medium-low heat until soft, 5 to 10 minutes. Stir in the scallions, and cook another 3 or 4 minutes. Remove from the heat, and stir in the cayenne and nutmeg.
4. In a large mixing bowl, stir the eggs briefly to combine the whites and yolks, and then stir in the milk, cream, rice, cornstarch (if needed), 1 cup of cheese, salt, pepper, and the shallot mixture. Pour into prepared casserole, and sprinkle the remaining 1/2 cup cheese on top. Place on the arranged shelf, and bake until a rich golden brown, 30 to 40 minutes.
Makes one 2-quart casserole.