Baked Cheesy Eggs With Leeks and Tarragon

A nice dish for a brunch. It's important to use fresh (not dried) tarragon.

• Ready In: 45 mins
• Serves: 10

Ingredients

• 4  tablespoons butter
• 2  large leeks, washed and sliced, white and light green parts
• 1 1⁄2 cups  shredded havarti cheese, DIVIDED (or Gruyere or Swiss)
• 1⁄2 cup  shredded parmesan cheese
• 8  eggs
• 1 1⁄2 cups heavy cream
• 3  tablespoons  chopped fresh tarragon
• 1⁄4-1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄8 teaspoon paprika

Directions

1. Preheat the oven to 375°. Lightly grease/spray a 13x9-inch baking dish.
2. In a skillet over medium heat, melt the butter; sauté the chopped leeks until they are tender. Place sautéed leeks into the bottom of the prepared baking dish.
3. Evenly sprinkle 1 cup ONLY of Havarti and the parmesan cheese over the leeks.
4. In a mixing bowl, combine the eggs, cream, tarragon, salt, pepper and paprika; whisk until well beaten.
5. Pour the egg mixture into the baking dish over the cheese layer.
6. Bake at 375° for 30 minutes or until set and lightly browned.
7. Sprinkle with remaining 1/2 cup Havarti and bake an additional 5 minutes or until cheese is melted.