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Baked Egg Custard with Gruyère and Chives

['2 cups coarsely grated Gruyère (6 ounces)', '1/2 cup chopped chives', '10 large eggs', '1 1/2 cups whole milk', '4 ounces cream cheese, softened', '1/4 teaspoon grated nutmeg']

Preheat oven to 350°F with rack in middle. Butter a 2-quart shallow baking dish (2 inches deep).
Sprinkle Gruyère and chives evenly in dish.
Blend eggs, milk, cream cheese, and nutmeg in a blender with 1/2 teaspoon pepper and 1/4 teaspoon salt until smooth.
Pour egg mixture over Gruyère and chives in dish and bake until puffed, set, and golden, 35 to 45 minutes. Serve warm or at room temperature.

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