Go Back
–+ servings

Leek Bake

A light, oven-baked leek dish with a creamy yogurt base and a golden finish that slices beautifully and serves warm.
Shared notes will appear here.
Everyday Cooking
Mediterranean
Kitchen Pace : 🕒
Servings: 6
Recipe by NAVA Kitchen
Leek egg bake with a golden cheesy top, sliced and served warm in a baking dish.
Print Recipe
Share Recipe
Save to My Kitchen

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.

Kitchen Tools:

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.
 
Make t yours
  • 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.
 
At the table
  • Serve warm with a simple green salad.
  • It also works well alongside grilled chicken, fish, or roasted vegetables for a more complete meal.

My notes:

Click here to add your own private notes.
Your notes stay on this device for now. Log in to keep them with your account and access them anytime.

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
Share your plate
Mention @thenavakitchen or tag #thenavakitchen!