Sephardic Leek And Cheese Casserole Recipe

Name: Sephardic Leek And Cheese Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs leeks, white and light green parts only, cut into thin lengthwise slices and washed (about 15 medium or 12 large); 1 cup onion, chopped (optional); 1 cup water; 2 teaspoons table salt or 4 teaspoons kosher salt; 1 cup crumbled feta cheese; 1 cup grated parmesan cheese; 1 cup shredded kashkaval, gouda, muenster or 1 cup cheddar cheese; 5 large eggs, lightly beaten; 2 tablespoons olive oil or 2 tablespoons vegetable oil; 1/2 teaspoon table salt or 1 teaspoon kosher salt; ground black pepper or 1/2 teaspoon cayenne; 1/4 cup chopped fresh dill; 1/2 teaspoon grated nutmeg (optional)

Servings: persons

3 lbs leeks, white and light green parts only, cut into thin lengthwise slices and washed (about 15 medium or 12 large)
1 cup onion, chopped (optional)
1 cup water
2 teaspoons table salt or 4 teaspoons kosher salt
1 cup crumbled feta cheese
1 cup grated parmesan cheese
1 cup shredded kashkaval, gouda, muenster or 1 cup cheddar cheese
5 large eggs, lightly beaten
2 tablespoons olive oil or 2 tablespoons vegetable oil
1/2 teaspoon table salt or 1 teaspoon kosher salt
ground black pepper or 1/2 teaspoon cayenne
1/4 cup chopped fresh dill
1/2 teaspoon grated nutmeg (optional)

1
Preheat the oven to 350 degrees F Oil a 9-inch square or 8 by 11inch baking dish or two 9-inch pie plates.
2
In a large saucepan, heat the oil over medium heat. Add the leeks and if using the onion and saute until softened about 10 minutes. Add the water and 1 1/2 teaspoons of the table salt or 3 teaspoons kosher salt, cover and simmer until the leeks are tender about 15 minutes. Drain.
3
In a large bowl, combinethe cheeses, eggs, oil, the remaining 1/2 teaspoon salt or 1 teaspoon kosher salt, pepper and if using the dill.
4
Stir in leeks.
5
Spoon into the prepared baking dish. Bake until set and golden brown, about 50 minutes.
6
Serve warm or at room temperature.
7
Variations.
8
W/potatos. Omit the cheese and cook 2 pounds peeled and diced russet potatoes with the leeks, mashing them together after draining. If desired add 1/2 cup grated kashkaval or parmesan cheese.
9
W/Zucchini. use only 1 1/2 pounds leeks and add 2 cups (about 1 pound) grated zucchini with the water.
10
W/potatos & zucchini. Omit cheese, add 2 pounds potatos and cut leeks to 1 1/2 pounds and add 2 cups zucchini. Add 1/2 cup parmesan cheese. You can if you want add some feta still about 1/2 cup at the same point you'd add the other cheese.

604

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 lbs leeks, white and light green parts only, cut into thin lengthwise slices and washed (about 15 medium or 12 large), 1 cup onion, chopped (optional), 1 cup water, 2 teaspoons table salt or 4 teaspoons kosher salt, and more.

Yes, Sephardic Leek And Cheese Casserole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sephardic Leek And Cheese Casserole

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