Prep 20 mins
Cook 1 hr
The recipe originated at Burg Windeck, a medieval mountaintop castle south of Baden Baden - I am not sure how it came to be in my cookbook but I can assure you that it is wonderful! Serve this for Brunch, Lunch, as an entree or appetizer. Prep time does not include the 30 minute rest before serving
- 8 sheets phyllo pastry
- 1⁄2 cup unsalted butter, melted
- 2 tablespoons unsalted butter
- 3 large leeks, washed, green trimmed off & thinly sliced
- 1⁄2 lb emmenthaler cheese, coarsley grated
- 3 eggs, lightly beaten
- 1 1⁄4 cups milk
- 1 1⁄4 cups half-and-half
- 1 tablespoon kirsch
- 1⁄8 teaspoon fresh grated nutmeg
- 1⁄8 teaspoon white pepper
- 1⁄2 teaspoon salt
- Preheat oven to 300°F.
- Butter the bottom& sides of a 9x9x2 inch baking dish.
- Brush one sheet of phyllo with butter, fold in half horizontally and gently press it into the baking dish allowing equal amounts to hang over two sides.
- Brush the bit hanging over the sides generously with butter.
- Butter the second sheet, fold horizontally and place it across the first sheet, (at right angles, over lapping first layer), again let the excess hang over with even amounts on both sides, brush excess with butter each time.
- Continue to butter& alternate the sheets until you have layered all 8 sheets.
- When they are all in the dish roll the excess phyllo under to just cover the edge of the dish forming an edge to the pastry.
- For the filling melt the 2 tbsp of butter in a small pan over medium& saute the leeks until they are golden.
- Place leeks over the bottom of the phyllo shell.
- Sprinkle in the cheese.
- Whisk the eggs,milk, half& half, nutmeg,kirsch, pepper& salt- blend well.
- Pour over the leeks& cheese.
- Bake uncovered for apprx 1 hour or until the custard is set.
- Let it rest for 30 minutes cut into squares& serve.
Bergy says this is wonderful and she’s absolutely right! We had this two nights running; hot the first night (we couldn't wait the recommended 30 minutes) and cold the next. It was great served both ways. I had to make a few substitutions because it was a spur of the moment decision to try this recipe (the Emmenthaler became a mix of cheddar and Caerphilly, the half and half became sour cream and Greek yogurt). I also had to miss out the Kirsch as I didn’t have any; but despite my interference the final result was a light, attractive, tasty pie. Am I going to make Lauchuchen again? Most definately, yes. And next time I'm using all of Bergy's ingredients!