Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

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.

Recipe by Southern Living December 2013

Gallery

Credit: Iain Bagwell; Styling: Buffy Hargett Miller

Recipe Summary

hands-on:
40 mins
total:
1 hr 20 mins
Yield:
Makes 6 to 8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

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

Advertisement
Advertisement