Leek pie
Leek & Egg Casserole

Leeks have a lovely mild onion flavor that's truly elegant.  I love to serve this dish for brunch or as a buffet dish.  By using low fat or full fat milk, you can make this super-rich or lower cal and still yummy.  And by the way, this is great for lunch leftovers since it's as good cold as it is hot.

 

1 1/2 tablespoons Milanese Gremolata, Dill or Basil Olive Oil

6 leeks, cleaned, halved lengthwise and sliced*

1/2 cup grated Parmesan cheese

5 eggs or 1 cup egg substitute

1 cup part-skim ricotta cheese

1/2 cup low fat or whole milk

1 1/2 teaspoons Dijon mustard

1/2 teaspoon black pepper

1/2 teaspoon salt

1/2 teaspoon freshly grated nutmeg (if possible)

1/8 teaspoon crushed red pepper flakes (optional)

Preheat oven to 350 degrees.  Oil or spray a pie pan with cooking spray.

In a large non-stick skillet or Dutch oven, heat the oil over medium heat.  Add the leeks and 3 tablespoons water and cook, covered, until tender, about 12-15 minutes.  Uncover and continue to cook until the water has evaporated, about 3 minutes longer.  Place the leeks in the pie pan and sprinkle with the Parmesan.

In a medium bowl, combine the eggs, ricotta, milk, mustard, pepper, salt, nutmeg and crushed red pepper flakes; pour over the leeks.  Place pan on a pizza pan or baking sheet in case it overflows.  Bake until the top is golden and puffed and the egg mixture is set, 35-40 minutes.  Cool slightly before cutting into wedges.

* Leeks harbor a lot of sand so rinse, rinse, rinse.  I place them in a large bowl of cold water, swish them around, and lift them out with my cupped fingers.  I sometimes replace 2 of the leeks with sweet onion.