EGG, LEEK AND CHEESE TORTA

By JaneTreva

Ingredients

• 2 tablespoons olive oil
• 6 leeks, dark green leaves removed
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste
• 8 to 12 thin slices bread, crusts removed
• 2 cups grated Cheddar cheese
• 8 oz Brie, coarsely chopped
• 1 tablespoon Dijon mustard
• 1 teaspoon hot pepper sauce
• 6 eggs, beaten
• 3 cups half & half cream

Preparation

Step 1

Heat oil in skillet over medium heat.
Slice leeks and add to skillet.
Sauté for 5 minutes or until beginning to soften.
Add thyme, salt and pepper.
Remove from heat.
Butter a 13x9-inch baking dish.
Cover bottom of dish with layer of bread slices, cutting to fit, if necessary.
Top with half of the leeks and half of the cheeses.
Repeat layers once.
Whisk together mustard and hot pepper sauce in a large bowl.
Whisk in eggs and cream.
Season with salt and pepper.
Pour over bread layers.
Cover and let sit for 1 hour or overnight in the refrigerator.

Preheat oven to 350°F (325°F if using glass baking dish).
Bake for 40 minutes or until puffed and set.
Let cool slightly before serving.

Make this dish up to 1 day ahead of time. Remove from refrigerator and let stand at room temperature for 1 hour before baking.