Rating: 3.5 stars
64 Ratings
  • 5 star values: 21
  • 4 star values: 16
  • 3 star values: 15
  • 2 star values: 7
  • 1 star values: 5
Sue Li

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Credit: Con Poulos

Recipe Summary

hands-on:
15 mins
total:
1 hr
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350° F. Heat the oil in a large skillet over medium heat. Add the leeks and cook, stirring frequently, until beginning to soften, 3 to 4 minutes. Add the mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing frequently, until the mushrooms are tender, 3 to 4 minutes more. Transfer to a bowl and let cool slightly.

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  • Whisk together the eggs, half-and-half, and ¼ teaspoon each salt and pepper in a large bowl. Add the bread, Gruyère, and mushroom mixture and mix to combine.

  • Transfer to an 8-inch or other 2-quart baking dish and cover with foil. Bake until the edges are set but the center is slightly wobbly, 20 to 30 minutes. Uncover and bake until browned, 20 to 25 minutes more. Sprinkle with the chives.

Nutrition Facts

416 calories; fat 24g; saturated fat 11g; cholesterol 156mg; sodium 585mg; protein 17g; carbohydrates 34g; sugars 6g; fiber 3g; iron 3mg; calcium 373mg.
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