Cut the leek into small pieces with a sharp knife. Heat olive oil in a pan. Add the leek and sauté briefly for 2-3 minutes over a medium heat, stirring occasionally. Add the vegetable stock to the pan, reduce the heat and simmer gently for another 5 minutes. Put the leek in a mixing bowl and puree with the walnuts. Mix the egg yolks, herbs and yoghurt together well. Add the egg mixture to the leek puree. Add cheese and season with salt and pepper and stir well. In a separate bowl, beat the egg whites until stiff. Pull the egg white into the leek mixture. Pour the mixture into a lightly greased 900 ml soufflé dish and place on a preheated baking sheet. Bake in the preheated oven for 35-40 minutes at 180 ° C / gas mark 4. Serve immediately.
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