3 tablespoons unsalted butter
3 large leeks, white and pale green only , coarsely chopped (3 to 4 leeks)
1 1/2 cups shredded Gruyère cheese
1/2 cup grated Parmesan cheese
8 California Fresh Eggs
2 cups whipping cream
2 tablespoons plus 2 teaspoons fresh tarragon, chopped
Ground pepper, to taste
Servings: 8
Preheat oven to 375º. Grease a 9" × 13" glass baking dish. In butter, sauté leeks until tender. Spread in bottom of baking dish. Mix cheese and spread all but 1/2 cup over the leeks. Whisk together eggs, cream, tarragon and pepper. Pour into dish. (At this point, dish can be refrigerated overnight). Bake for 30 minutes until top is golden brown and center is set. Sprinkle with remaining 1/2 cup cheese and return to oven until cheese melts.
Notes: Steve and Terrianne Straw frequently serve this sophisticated dish on their full breakfast buffet at their unique inn located on a picturesque hillside.
3 large leeks, white and pale green only , coarsely chopped (3 to 4 leeks)
1 1/2 cups shredded Gruyère cheese
1/2 cup grated Parmesan cheese
8 California Fresh Eggs
2 cups whipping cream
2 tablespoons plus 2 teaspoons fresh tarragon, chopped
Ground pepper, to taste
Servings: 8
Preheat oven to 375º. Grease a 9" × 13" glass baking dish. In butter, sauté leeks until tender. Spread in bottom of baking dish. Mix cheese and spread all but 1/2 cup over the leeks. Whisk together eggs, cream, tarragon and pepper. Pour into dish. (At this point, dish can be refrigerated overnight). Bake for 30 minutes until top is golden brown and center is set. Sprinkle with remaining 1/2 cup cheese and return to oven until cheese melts.
Notes: Steve and Terrianne Straw frequently serve this sophisticated dish on their full breakfast buffet at their unique inn located on a picturesque hillside.
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