Number of servings :
Cooking time: 40 minutes
Type of meal : | Main Courses | Main Courses
Special diet :
2 tbsp (30 mL) olive oil
6 leeks, dark green leaves removed
1/2 tsp (2 mL) dried thyme
Salt and pepper, to taste
8-12 thin slices bread, crusts removed
2 cups (500 mL) grated Cheddar cheese
8 oz (250 g) Brie cheese, coarsely chopped
1 tbsp (15 mL) Dijon mustard
1 tsp (5 mL) hot pepper sauce
6 eggs, beaten
3 cups (750 mL) half & half cream or milk
Heat oil in skillet over medium heat. Slice leeks and add to skillet. Sauté for 5 minutes or until beginning to soften. Add thyme, salt, and pepper. Remove from heat. Butter 13 x 9-inch (3.5 L) baking dish. Cover bottom of dish with layer of bread slices, cutting to fit, if necessary. Top with half of the leeks and half of the cheeses. Repeat layers once. Whisk together mustard and hot pepper sauce in large bowl. Whisk in eggs and cream. Season with salt and pepper. Pour over bread layers. Cover and let sit for 1 hour or overnight in refrigerator. Preheat oven to 350°F (180°C). Bake for 40 minutes or until puffed and set
Let cool slightly before serving.
Makes 8 servings.
Suggestion: If using a glass baking dish, reduce temperature to 325°F (160°C). Make this dish up to 1 day ahead of time. Remove from refrigerator and let stand at room temperature for 1 hour before baking.
Variations: Substitute vegetables such as mushrooms, onions, or spinach for the leeks.
Imported on 2011-01-20 16:41:26 — Original ID:732