Monday, May 2, 2011

Leek and Mushroom Egg Bake

Sense of Home

Leek and Mushroom Egg Bake
~from the Sense of Home Kitchen, inspired by a December 2008 Gourmet Egg Custard~
8 servings

3 tablespoons butter, divided
2 cups thinly sliced leeks
10 ounces baby bella mushrooms, sliced
2 cups grated Gruyère (approximately 6 ounces)
10 large eggs
1 1/2 cups whole milk
1/2 cup cottage cheese
1/4 teaspoon freshly grated nutmeg (you can eyeball this one)
1/2 teaspoon pepper
1/4 teaspoon salt

Preheat oven to 350 degrees F. with rack in the middle.  Butter a 9x13x2-inch baking dish.

Place 2 tablespoons of butter in a large sauté pan and sauté sliced leeks until tender, reserve butter and spread leeks evenly on the bottom of prepared dish.  Add one tablespoon of butter and sauté sliced mushrooms, spread these on top of leeks in the prepared dish.  Sprinkle Gruyère evenly on top of the mushrooms.

Blend eggs, milk, cottage cheese, and nutmeg in a blender with pepper and salt until smooth.

Pour egg mixture over leeks, mushrooms, and Gruyère in dish and bake until puffed, set, and golden, 35 to 45 minutes.  Serve warm or at room temperature.

Sense of Home / Recipes / Eggs / Vegetarian Dishes