Lauchkuchen ( Phyllo Leek Pie)

Name: Lauchkuchen ( Phyllo Leek Pie)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6-8 serving(s)
Ingredients: 8 sheets phyllo pastry; 1/2 cup unsalted butter, melted; 2 tablespoons unsalted butter; 3 large leeks, washed, green trimmed off & thinly sliced; 1/2 lb emmenthaler cheese, coarsley grated; 3 eggs, lightly beaten; 1 1/4 cups milk; 1 1/4 cups half-and-half; 1 tablespoon kirsch; 1/8 teaspoon fresh grated nutmeg; 1/8 teaspoon white pepper; 1/2 teaspoon salt

Submitted by Bergy

"The recipe originated at Burg Windeck, a medieval mountaintop castle south of Baden Baden - I am not sure how it came to be in my cookbook but I can assure you that it is wonderful! Serve this for Brunch, Lunch, as an entree or appetizer. Prep time does not include the 30 minute rest before serving"

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Ready In:: 1hr 20mins
Ingredients:: 12
Serves:: 6-8

ingredients

8 sheets phyllo pastry
¹⁄₂ cup unsalted butter, melted
Filling
2 tablespoons unsalted butter
3 large leeks, washed, green trimmed off & thinly sliced
¹⁄₂ lb emmenthaler cheese, coarsley grated
3 eggs, lightly beaten
1 ¹⁄₄ cups milk
1 ¹⁄₄ cups half-and-half
1 tablespoon kirsch
¹⁄₈ teaspoon fresh grated nutmeg
¹⁄₈ teaspoon white pepper
¹⁄₂ teaspoon salt

directions

Preheat oven to 300°F.
Butter the bottom& sides of a 9x9x2 inch baking dish.
Brush one sheet of phyllo with butter, fold in half horizontally and gently press it into the baking dish allowing equal amounts to hang over two sides.
Brush the bit hanging over the sides generously with butter.
Butter the second sheet, fold horizontally and place it across the first sheet, (at right angles, over lapping first layer), again let the excess hang over with even amounts on both sides, brush excess with butter each time.
Continue to butter& alternate the sheets until you have layered all 8 sheets.
When they are all in the dish roll the excess phyllo under to just cover the edge of the dish forming an edge to the pastry.
For the filling melt the 2 tbsp of butter in a small pan over medium& saute the leeks until they are golden.
Place leeks over the bottom of the phyllo shell.
Sprinkle in the cheese.
Whisk the eggs,milk, half& half, nutmeg,kirsch, pepper& salt- blend well.
Pour over the leeks& cheese.
Bake uncovered for apprx 1 hour or until the custard is set.
Let it rest for 30 minutes cut into squares& serve.

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Reviews

Bergy says this is wonderful and she’s absolutely right! We had this two nights running; hot the first night (we couldn't wait the recommended 30 minutes) and cold the next. It was great served both ways. I had to make a few substitutions because it was a spur of the moment decision to try this recipe (the Emmenthaler became a mix of cheddar and Caerphilly, the half and half became sour cream and Greek yogurt). I also had to miss out the Kirsch as I didn’t have any; but despite my interference the final result was a light, attractive, tasty pie. Am I going to make Lauchuchen again? Most definately, yes. And next time I'm using all of Bergy's ingredients!

Mrs B

RECIPE SUBMITTED BY

Bergy

Small town in the Okanagan, B.C.

On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">

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