Eggs

1. Cheese Souffle
2. Leek Quiche

Cheese Souffle

• 1 c milk
• 1 c soft bread crumbs (or finely chopped)
• 1/4 lb cheddar cheese (grated)
• 1 T butter
• 1/2 t salt
• 2 eggs (or 3 for more fluff

1. Heat milk to near scalding
2. Separate eggs and beat whites until stiff
3. Stir in bread, cheese, butter, and salt until fully melted
4. Add egg yolks to warm mixture
5. Fold in beaten egg whites
6. Pour in a greased 1-quart baking dish
7. Bake at 350 for 20-30 mins (until knife comes out clean)

Leek Quiche

• 3 large (1 3/4 c / 300 g) leeks, white and light green part only
• olive oil
• 3 slices of bacon, diced
• 3/4 c (75 g) grated Cheddar, Swiss, or Gruyere cheese
• 3 large eggs
• 1 c milk
• 1 9 in precooked pie shell

1. Use only white and pale green part of leeks. Cut leeks lengthwise then chop in small slices
2. Saute leeks in olive oil until soft
3. Fry bacon bits (reuse leek pan?)
4. Whisk eggs, then mix into leeks, bacon, cheese, salt and pepper, and other seasoning if desired
5. Pour eggs mixture into cooked pie shell
6. (Alternatively, layer leeks and bacon, cheese in pie shell, then pour eggs over top)
7. Bake at 350 F for 30 mins until golden on top