Baked Leeks With Cheese And Yogurt Recipes

Steps:

• Preheat oven to 350*F.
• Butter a shallow ovenproof dish.
• Trim the leeks, cut a slit from the top to bottom and rinse well under cold water.
• Place the leeks in a saucepan of water, brind to a boil, and simmer gently for 6-8 minutes, until just tender.
• Remove and drain well using sloted spoon.
• Arrange (line'em up) in the prepared dish.
• Beat the eggs with the goat cheese, yogurt, and half the Parmesan cheese.
• Season well with salt and pepper.
• Pour the cheese and yogurt mixture over the leeks.
• Mix the breadcrumbs with the remaining Parmesan cheese, and sprinkle over the sauce.
• Back for 35-40 minutes, until the top is crisp and golden brown.

Steps:

• Preheat the oven to 375 degrees. Oil a 10-inch tart pan or cake pan.
• Heat the oil in a large, heavy skillet over medium heat, and add the leeks and salt. Cook, stirring, until tender and translucent, about seven minutes. Add pepper, and remove from the heat.
• Beat the eggs in a bowl, and whisk in the yogurt and feta. Stir in the leeks and the walnuts; mix together well. Season with pepper, and stir in the dill.
• Line the pie dish with seven pieces of phyllo, lightly brushing each piece with oil and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the leeks mixture. Fold the draped edges in over the filling, lightly brushing the folded-in sheets of phyllo, then layer the remaining five pieces on top, brushing each with olive oil. Stuff the edges into the sides of the pan. Make a few slashes in the top crust, so that steam can escape as the pie bakes.
• Bake for 50 to 60 minutes, until the phyllo is golden. Allow to cool for at least 15 minutes in the pan (or to cool completely), and serve.

Steps:

• Heat the oven to 220C/200C fan/gas 7. Tip the leeks into a steamer basket and steam for 6-8 mins until bright green and just becoming tender.
• Meanwhile, heat the butter and flour together in a saucepan, stirring until you have a thick paste. Add the milk, a splash at a time, stirring continuously until all the milk has been added. Cook for 2-3 mins more until the sauce has thickened enough to coat the back of a spoon. Stir in most of the Yeo valley Organic mature cheddar, the mustard and some seasoning.
• Fold the steamed leeks into the cheese sauce, then tip everything into an ovenproof baking dish. Scatter over the breadcrumbs, thyme and remaining cheese, then bake for 20 mins until golden, crisp on top and bubbling at the edges. Leave to stand for 5 mins before serving.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Melt the butter in a skillet over medium heat, and saute the leeks until tender. Spread evenly over the bottom of the pie crust.
• In a bowl, toss together the Swiss cheese, Romano cheese, and flour. Spread over the leeks.
• In a separate bowl, beat together the eggs and heavy cream. Pour over the cheese layer in the pie crust. Top with the tomato slices, and season with salt and pepper.
• Bake 15 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking 30 minutes, until the crust is lightly browned and a knife inserted in the center of the quiche comes out clean.