Photo: Iain Bagwell; Styling: Buffy Hargett Miller 
Hands-on Time
40 Mins
Total Time
1 Hour 20 Mins
Yield
Makes 6 to 8 servings

We love how buttery Gouda and nutty Parmesan lend richness and depth of flavor to this dish. Bake it as directed or divide among 6 to 8 ovenproof dishes, reducing the bake time to 30 minutes.

How to Make It

Step 1

Preheat oven to 350°. Whisk together first 7 ingredients in a large bowl; stir in bread cubes and 1 cup each Gouda and Parmesan cheeses.

Step 2

Remove and discard root ends and dark green tops of leeks. Cut in half lengthwise, and rinse thoroughly under cold running water to remove grit and sand.

Step 3

Melt butter in a medium skillet over medium heat. Add leeks, and cook, stirring occasionally, 7 to 8 minutes or until tender. Add garlic, and cook, stirring constantly, 1 minute. Fold leek mixture and bacon into egg mixture. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle with remaining 1/4 cup each Gouda and Parmesan cheeses.

Step 4

Bake at 350° for 35 to 40 minutes or until center is set. Let stand 5 minutes.

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