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Soufflé with Leeks

This delicious, light, and fluffy soufle can be made ahead of time and  reheated before serving.  It is the perfect light lunch served with  a nice green salad.

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Servings Servings 8
Execution time Execution time
60 minutes

Ingredients:

  • 1 ready flaky pastry leaf
  • 750 g leeks (only the white part)
  • 4 eggs
  • 250 g Graviera cheese
  • 250 g Emmental cheese
  • 250 g ham
  • 250 g fresh cream
  • salt and pepper
  • 100 g butter

Procedure:

Preheat oven at 200° C.

Cut the leeks into slices, scald them in a wide saucepan in about an inch of boiling water.

When they absorb the water, sauté the leeks in the butter and add the  ham, graviera and emmental cheese, the eggs well beaten and finally the salt and pepper.

In a buttered long and narrow pyrex spread  the pastry so that it stands out a bit.

Add the leek mixture and pour over the fresh cream.

Bake for 45 minutes.

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