Leek Bake
A light, oven-baked leek dish with a creamy yogurt base and a golden finish that slices beautifully and serves warm.
Servings: 6
Ingredients:
- 7 leeks, finely chopped
- 2 carrots, grated
- 2 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
Egg Mixture
- 3 eggs
- ½ cup almond flour
- ¾ cup yogurt
- ½ cup grated parmesan
For Topping
- 1 cup mozzarella, shredded
- 1 tbsp sesame seeds
- 1 tsp nigella seeds
Method:
Start Cooking- Preheat the oven to 350°F (175°C).
- Heat olive oil in a pan. Add the leeks and carrots, season with salt and black pepper, cover, and cook until softened.
- Remove from heat and let the mixture cool slightly.
- In a bowl, whisk together the eggs, almond flour, yogurt, and parmesan.
- Add the cooled vegetable mixture and stir to combine.
- Transfer to a greased baking dish and spread evenly.
- Top with mozzarella, sesame seeds, and nigella seeds.
- Bake for 20 minutes, or until set and lightly golden on top.
- Let it rest for a few minutes before slicing and serving. Bon appétit.
Notes:
From the kitchen
- Cook the leeks low and covered to soften them without browning.
- Let the vegetable mixture cool slightly before mixing with eggs to avoid scrambling.
- Don’t overbake, the center should stay soft and just set.
- Let it rest before slicing so it holds its shape better.
- Skip parmesan inside for a lighter version, keep only mozzarella on top.
- Use feta instead of parmesan for a saltier flavor.
- Add chopped herbs like dill or parsley for freshness.
- Add sautéed mushrooms or spinach for variation.
- Sprinkle chili flakes for a subtle heat.
- Serve warm with a simple green salad.
- It also works well alongside grilled chicken, fish, or roasted vegetables for a more complete meal.
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Nutrition:
Calories: 322 kcal | Carbohydrates: 23 g | Protein: 15 g | Fat: 20 g | Saturated Fat: 6 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 6 g | Trans Fat: 0.01 g | Cholesterol: 105 mg | Sodium: 359 mg | Potassium: 378 mg | Fiber: 4 g | Sugar: 7 g | Vitamin A: 5465 IU | Vitamin C: 14 mg | Calcium: 345 mg | Iron: 3 mg
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Leeks
WHY WE LOVE IT
Leeks bring a mild, slightly sweet onion flavor that melts beautifully into dishes when cooked. They add depth without overpowering, making them perfect for soft bakes like this.
A LITTLE STORY
Leeks have been a staple in Mediterranean and Anatolian home cooking for generations. In Turkish cuisine, they’re often slowly cooked with olive oil in dishes known as zeytinyağlılar (olive oil–based vegetable dishes).
DID YOU KNOW?
Leeks belong to the same family as onions and garlic but are much milder and easier to digest. The white and light green parts are most commonly used, while the darker greens are great for stocks.