🍽️ Creamy Leek Casserole

Name: Creamy Leek Casserole
Total time: 30 min
Yield: 4 servings
Ingredients: 4 bunches spring onions; salt; 3 eggs; 250 ml heavy cream (at least 30% fat content); pepper (from the mill); nutmeg (freshly grated); 125 g freshly grated Parmesan

454 kcal · 30 min · 4 servings

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Ingredients

4 bunches spring onions
salt
3 eggs
250 ml heavy cream (at least 30% fat content)
pepper (from the mill)
nutmeg (freshly grated)
125 g freshly grated Parmesan

Instructions

1. Wash the leek thoroughly and shake it dry.
2. Remove the dark green leaves and cut the white stalks into pieces about 7 cm long.
3. Bring salted water to a boil and blanch (cook briefly in boiling water) the leek pieces.
4. Drain the leek and immediately rinse it with cold water to stop the cooking process.
5. Let the leek drain well.
6. Preheat the oven to 200°C with top and bottom heat.
7. Grease a round baking dish with butter.
8. Arrange the leek pieces in a circle in the dish.
9. Chop the remaining leek pieces finely and place them in the center of the dish.
10. Whisk the eggs with the cream in a bowl.
11. Season the mixture with salt, pepper, and nutmeg.
12. Pour the egg-cream mixture evenly over the leek.
13. Sprinkle cheese over the casserole.
14. Bake the casserole in the preheated oven for 20 to 25 minutes.
15. Remove the casserole from the oven and serve immediately.

Nutrition per serving

kcal: 454
Protein: 18 g · Fett/Fat: 34 g · Carbs: 20 g