Baked Leeks with Cheese and Yogurt

“Delicious meal. again, from Linda Fraszer's "Vegetarian Cooking"”

Ingredients Nutrition

  • 2 tablespoons butter
  • 8 small leeks (about 1 1/2 lbs.)
  • 2 small eggs or 1 large egg, beaten
  • 5 ounces fresh goat cheese
  • 13 cup plain yogurt
  • 12 cup grated parmesan cheese
  • 12 cup fresh white breadcrumbs or 12 cup brown breadcrumbs
  • salt & freshly ground black pepper


  1. Preheat oven to 350*F.
  2. Butter a shallow ovenproof dish.
  3. Trim the leeks, cut a slit from the top to bottom and rinse well under cold water.
  4. Place the leeks in a saucepan of water, brind to a boil, and simmer gently for 6-8 minutes, until just tender.
  5. Remove and drain well using sloted spoon.
  6. Arrange (line'em up) in the prepared dish.
  7. Beat the eggs with the goat cheese, yogurt, and half the Parmesan cheese.
  8. Season well with salt and pepper.
  9. Pour the cheese and yogurt mixture over the leeks.
  10. Mix the breadcrumbs with the remaining Parmesan cheese, and sprinkle over the sauce.
  11. Back for 35-40 minutes, until the top is crisp and golden brown.

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