Savory Egg and Milk Custard

1.Preheat your oven to 350°F (175°C).

2.In a large mixing bowl, crack the 4 large eggs and whisk them until they are well combined and slightly frothy.

3.Gradually add in the 2 cups of whole milk while continuing to whisk, ensuring the mixture is smooth and homogeneous.

4.Season the egg and milk mixture with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of freshly grated nutmeg. Mix well to incorporate the seasonings.

5.Fold in the finely chopped chives, parsley, and dill into the mixture, distributing them evenly throughout.

6.Grease a medium-sized baking dish (approximately 8x8 inches) with 1 tablespoon of olive oil to prevent sticking.

7.Pour the custard mixture into the greased baking dish, ensuring an even layer.

8.Place the baking dish in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the custard dish. This water bath will help cook the custard gently and evenly.

9.Bake in the preheated oven for about 25-30 minutes, or until the custard is set and a knife inserted in the center comes out clean. The surface should be lightly golden and slightly puffed.

10.Once baked, remove the custard from the water bath and let it cool for a few minutes before slicing into squares or wedges for serving.