Baden leek casserole

Ingredients for 6 servings:

• 6 stalk(s) leeks (approx. 600 grams)
• 100 g ham, cooked
• 2 onions
• 150 g mushrooms
• 50 g butter
• 200 ml sweet cream
• 100 ml sour cream
• 3 tbsp flour
• 80 g low-fat curd cheese
• 1 bunch dill or chervil, finely chopped
• 4 eggs
• nutmeg
• salt, pepper
• 2 tbsp breadcrumbs

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Vegetarians simply leave out the ham

Cut the white part of the leek into slices about one centimeter wide. Cook these in salted water for four to five minutes. The leek should still be crisp. Clean and slice the mushrooms. Sauté them without fat to prevent any liquid from escaping and to intensify the flavor. Dice the onions, cut the ham into thin strips, and brown both lightly in a little butter. Mix the quark with the sweet and sour cream, the eggs, the flour, and the chopped herbs. Fold in the other prepared ingredients and season with salt, pepper, and nutmeg. If you like, you can also add a little chili. Butter and crumble a casserole dish, pour in the leek mixture, and bake in a preheated oven at 150°C (300°F) for about one hour. Pierce with a toothpick to check. If nothing sticks, the casserole is ready. Can be served warm as a starter or as a main course with potatoes.