Recipe Archive #499
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Thursday February 24, 2011
Baked Leeks with Cheese and Yogurt
- 2 tablespoons butter
- 8 small leeks, about 1 1/2 pounds
- 2 small eggs or 1 large one, beaten
- 5 ounces fresh goat cheese
- 1/3 cup plain yogurt
- 1/2 cup grated Parmesan cheese
- 1/2 cup fresh white or brown bread crumbs
- salt and freshly ground black pepper
Preheat the oven to 350 degrees. Butter a shallow ovenproof dish.
Trim the leeks, cut a slit from top to bottom and rinse well under cold water.
Place the leeks in a saucepan of water, bring to a boil and simmer gently for 6-8 minutes, until just tender. Remove and drain well using a slotted spoon. Arrange in the prepared dish.
Beat the eggs with the goat cheese, yogurt and half the Parmesan cheese. Season well with salt and pepper.
Pour the cheese and yogurt mixture over the leeks. M ix the bread crumbs and remaining Parmesan cheese together and sprinkle over the sauce. Bake for 35-40 minutes, until the top is crisp and golden brown.
Serves 4
