Sephardic Leek and Cheese Casserole

Name: Sephardic Leek and Cheese Casserole
Prep time: 35 min
Cook time: 50 min
Total time: 1 h 25 min
Cuisine: European
Ingredients: 3 lbs leeks, white 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)

Instructions

Prep:35minCook:50min

This recipe I think is from Sephardic Flavors. I really like it, it's very close to a quiche but no crust. We also add in both potato and zucchini. We cut the salt that it calls for cause we think the cheese make it salty enough. If you are new to cooking with leeks the best way that to clean them is soak them in water for a bit, the sand will fall to the bottom.

Updated at: Wed, 09 Apr 2025 17:01:51 GMT