Baked Cheesy Eggs With Leeks and Tarragon

• portions: 10 servings
• temps total: 45 minutes

Ingrédients

•3 tablespoons unsalted butter

•2-3 large leeks, thinly sliced (use white and pale green parts only)

•1 1/2 cups of Gruyere cheese

•1/2 Parmesan cheese

•8 eggs

•2 cups whipping cream

•2 tablespoons fresh tarragon (or 3 teaspoons dried tarragon

•1/2 teaspoon salt

•1/4 teaspoon pepper

Instructions

•Preheat your oven to 350 degrees.

•Prepare a 9″ by 13″ baking dish with butter or non-stick spray.

•Melt the butter in a heavy skillet over a medium heat. Add washed and thinly sliced leeks to the pan. Saute until tender. Spread the leeks in the bottom of your baking dish.

•Shred the cheeses and combine them. Reserve 1/2 cup of the cheese and spread the remaining 1 cup over the leeks.

•In bowl, whisk eggs, cream, tarragon, salt, and pepper until well blended. Pour into the baking dish, over the leeks and cheese.

•Bake until the top is golden and the center is set, about 30 minutes. Sprinkle with the remaining 1/2 cup of cheese on the top and return to the oven to melt for about 5 minutes.

•Enjoy!

Nutrition

• Calories: 259.6
• Lipides Totaux: 23.4
• Lipides Saturés: 13.3
• Cholestérol: 234.7
• Sodium: 241.3
• Glucides Totaux: 4.8
• Fibres Diététiques: 0.5
• Sucres Totaux: 1.1
• Protéines: 8.3