Pastel de huevo con coliflor, puerro y cheddar blanco

Ingredientes

• 2 large leeks (about 2 cups once diced)
• 1 tablespoon butter
• 2 teaspoons olive oil
• 2-3 cloves garlic, minced
• 3 cups small cauliflower florets
• 10 extra large eggs
• 1/2 cup milk, plant based or regular
• 2 cups shredded sharp white cheddar cheese, divided
• Salt and black pepper

Preparación

1. 1

   Pre-heat oven to 400 degrees F and grease a 9×13 baking dish with oil or butter and set aside. Prepare the leeks: trim the dark green tops off, as well as the very bottoms of the leeks. Next, cut the leeks in half, down the center, lengthwise and then thinly slice them into half moons, you should have about 2 cups.

2. 2

   Heat a large pan over medium heat and add 1 tablespoon butter and 2 teaspoons oil. Once butter is melted, add in the sliced leeks and a pinch of salt. Cook leeks until softened and just starting to brown, about 5 minutes, stirring occasionally.

3. 3

   Next, add in the minced garlic, cauliflower florets and 1/4 teaspoon each salt and black pepper. Mix together well and cook for about 30 seconds before adding in 1 tablespoon of water to the pan. Cover with a lid and let the cauliflower steam until just fork tender, about 5-6 minutes, stirring occasionally to make sure that the leeks don’t burn. Allow the cauliflower and leeks to cool for a few minutes and then evenly arrange them in the bottom of the greased baking dish.

4. 4

   To a large bowl, add all of the cracked eggs and the milk. Whisk together well, until you have a pale yellow mixture that’s a little frothy. Next, add in 1 1/2 cups of shredded cheese, along with about 1/4 teaspoon each salt and pepper, and mix together well.

5. 5

   Carefully pour the egg and cheese mixture into the baking dish, over the cauliflower. Make sure that the eggs are touching all sides of the pan and gently tilt it, if not. Evenly cover with the remaining 1/2 cup shredded cheese.

6. 6

   Place the egg bake in the pre-heated oven and bake until cooked through and the top is lightly browned, 25-30 minutes. Remove from the oven, allow to cool for a few minutes before slicing and serving. Egg bake can be eaten immediately or stored in the refrigerator for 4-5 days.