Baden Leek Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 6 leeks, (approx. 00 grams)
- 100 g ham, cooked
- 2 onions)
- 150 g mushrooms
- 50 g butter
- 200 ml sweet cream
- 100 ml sour cream
- 3 tablespoon flour
- 80 g low-fat quark
- 1 bunch dill or chervil, finely chopped
- 4 egg (s)
- nutmeg
- Salt pepper
- 2 tablespoon breadcrumbs
Print Recipe
Pin Recipe Instructions
- Cut the white of the leek into slices about one centimeter wide. Cook these in salted water for four to five minutes. The leek should stay crisp.
- Clean the mushrooms and cut them into slices. Fry without fat so that no liquid escapes and the taste becomes more intense.
- Dice the onions, cut the ham into thin strips, let both take lightly in a little butter.
- Mix the quark with the sweet and sour cream, eggs, flour and chopped herbs. Fold in the other prepared ingredients and season with salt, pepper and nutmeg. If you like, you can also add some chilli.
- Butter and crumble a baking dish, pour in the leek mixture and bake in the preheated oven for about an hour at 150 degrees. Prick with a toothpick to check. If nothing sticks, the casserole is ready.
- Can be served warm as a starter or as a main course with potatoes.
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