Summary

Ingredients

• 200 g pasta, short ones (croissants, pancakes, etc.)
• salt
• Oil, for cooking
• 500 g leek
• 10 g mararine, soft or butter
• 20 g breadcrumbs
• 200 g cooked ham
• 150 g cheese, er. (Emmentaler or Gouda)
• 3 egg (s)
• 250 ml whipped cream
• some cayenne pepper

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Instructions

1. Boil the pasta in plenty of salted water with the oil until just under cooked.
2. Clean and wash the leek and cut into thin rings.
3. Add the leek to the pasta in the last minute of cooking and cook at the same time. Pour the pasta and leek through a sieve and let drain well while shaking.
4. Brush a pie tin or casserole dish with butter or margarine and sprinkle with the breadcrumbs.
5. Spread the pasta and leek mixture on top. Cut the ham into cubes and sprinkle on top. Coarsely grate the cheese.
6. Mix the eggs with the cream, season well with salt and a little cayenne pepper and pour evenly over the pasta. Sprinkle the cheese on top.
7. Bake the casserole at 225 ° (convection 200 °, gas 4) on the 2nd shelf from the bottom for 30 - 45 minutes.
8. Green salad goes well with it.
9. You can also prepare the casserole well with zucchini or butter vegetables.