Heat butter, steam with lettuce, onion and mushrooms for 5-7 min. Season with salt, pepper and nutmeg (freshly grated).
Put half of the breadcrumbs in a greased baking dish, spread the steamed vegetables evenly on top, mix the cheese with the remaining breadcrumbs and sprinkle on top.
Mix eggs and curd, season with salt, pepper and nutmeg, pour over it. Bake in a heated oven at 200 °C for 20-25 minutes.
Tip: As an alternative to fresh chives, you can also use the freeze-dried.
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