Sephardic Leek And Cheese Casserole

Total Time: 1 hr 25 mins Preparation Time: 35 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 3 lbs leeks, and light green parts only, cut into thin lengthwise slices and washed (about 15 medium or 12 large)
• 1 cup onion, chopped (optional)
• 1 cup water
• 2 teaspoons table salt or 4 teaspoons kosher salt
• 1 cup crumbled feta cheese
• 1 cup grated parmesan cheese
• 1 cup shredded kashkaval, gouda, muenster or 1 cup cheddar cheese
• 5 large eggs, lightly beaten
• 2 tablespoons olive oil or 2 tablespoons vegetable oil
• 1/2 teaspoon table salt or 1 teaspoon kosher salt
• ground black pepper or 1/2 teaspoon cayenne
• 1/4 cup chopped fresh dill
• 1/2 teaspoon grated nutmeg (optional)

Recipe

• 1 preheat the oven to 350 degrees f oil a 9-inch square or 8 by 11inch baking dish or two 9-inch pie plates.
• 2 in a large saucepan, heat the oil over medium heat. add the leeks and if using the onion and saute until softened about 10 minutes. add the water and 1 1/2 teaspoons of the table salt or 3 teaspoons kosher salt, cover and simmer until the leeks are tender about 15 minutes. drain.
• 3 in a large bowl, combinethe cheeses, eggs, oil, the remaining 1/2 teaspoon salt or 1 teaspoon kosher salt, pepper and if using the dill.
• 4 stir in leeks.
• 5 spoon into the prepared baking dish. bake until set and golden brown, about 50 minutes.
• 6 serve warm or at room temperature.
• 7 variations.
• 8 w/potatos. omit the cheese and cook 2 pounds peeled and diced russet potatoes with the leeks, mashing them together after draining. if desired add 1/2 cup grated kashkaval or parmesan cheese.
• 9 w/zucchini. use only 1 1/2 pounds leeks and add 2 cups (about 1 pound) grated zucchini with the water.
• 10 w/potatos & zucchini. omit cheese, add 2 pounds potatos and cut leeks to 1 1/2 pounds and add 2 cups zucchini. add 1/2 cup parmesan cheese. you can if you want add some feta still about 1/2 cup at the same point you'd add the other cheese.