Leek, Ham, and Cheese Egg Bake


  • 1 tablespoon butter, plus extra for greasing baking dish
  • 6 large leeks, cut into thin half-moons and washed thoroughly
  • 1-2 tablespoons olive oil
  • 12 eggs
  • 3 13 milk, preferably whole
  • Salt and freshly ground black pepper
  • 34 pound grated cheese such as gruyere and parmesan
  • 10 ounces cooked ham, diced fine


  1. Heat oven to 350*F and butter 9 by 12-inch baking dish.  
  2. Heat oil in large skillet over medium heat.  Once hot, add leeks and season with 1 teaspoon kosher salt and pepper.  Saute, stirring, until tender and starting to brown, 10-15 minutes.  
  3. Beat eggs with 1 teaspoon kosher salt and pepper.  Whisk in milk.  
  4. In baking dish, layer 13 grated cheese, 12 leeks, 12 ham, 13 cheese, remaining leeks, and remaining ham.  Pour egg mixture into baking dish then top with remaining cheese.  
  5. Bake until just set in the middle, about 55-65 minutes.  Let cool for 5-10 minutes before serving.  


This one is from Smitten Kitchen and, sadly I don’t remember it at all.  It’s similar to a frittata but with more milk than my usual ratio.