Broccoli Bacon Gratin

Bacon makes everything better.  And so it follows that bacon makes broccoli better.  This is reminiscent of a dish our old friend Cindy would make for us - bubbly, comforting and flavorful.
6 cups broccoli flowerettes
4 oz bacon, chopped

3 eggs
3/4 cup half and half
1/2 cup sour cream
1 tsp Dijon mustard
1 tsp kosher salt
Plenty of freshly ground black pepper to taste

4 oz jalapeño Jack cheese, grated
4 oz aged cheddar cheese, grated

1 tsp smokey Spanish pimenton paprika
2 Tbsp panko bread crumbs

Preheat oven to 375F. Tip broccoli into a casserole pan and add 1/4 cup water. Cover and microwave for 5 minutes, stirring half way through. Drop broccoli into a large bowl of very cold water to stop the cooking, and then drain well. Spinning in a salad spinner works very well.

Meanwhile, cook the bacon until just browning, in a small pan with a dash of canola oil. Do not let bacon get crispy. Remove to a paper towel.

Mix together the eggs, half and half, sour cream, mustard, salt and pepper in a small mixing bowl. Now place the broccoli in a large mixing bowl and poor the egg mixture over it. Add the jack cheese and the bacon and mix well. Spray the casserole with a bit of oil and tip the broccoli into the casserole. Top the broccoli with the cheddar cheese and sprinkle with the paprika. Finally, scatter the panko over top and spray with oil.

Bake for about 20 minutes covered, and then about 10-15 minutes uncovered, until brown and bubbly.

Serves 6 as a side dish.