Baked Cheesy Eggs With Leeks And Tarragon

• 4 tablespoons butter
• 2 large leeks, washed and sliced, white and light green parts
• 1 1/2 cups shredded havarti cheese, DIVIDED (or Gruyere or Swiss)
• 1/2 cup shredded parmesan cheese
• 8 eggs
• 1 1/2 cups heavy cream
• 3 tablespoons chopped fresh tarragon
• 1/4 - 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon paprika

1. Preheat the oven to 375u0b0. Lightly grease/spray a 13x9-inch baking dish.
2. In a skillet over medium heat, melt the butter; saute the chopped leeks until they are tender. Place sauteed leeks into the bottom of the prepared baking dish.
3. Evenly sprinkle 1 cup ONLY of Havarti and the parmesan cheese over the leeks.
4. In a mixing bowl, combine the eggs, cream, tarragon, salt, pepper and paprika; whisk until well beaten.
5. Pour the egg mixture into the baking dish over the cheese layer.
6. Bake at 375u0b0 for 30 minutes or until set and lightly browned.
7. Sprinkle with remaining 1/2 cup Havarti and bake an additional 5 minutes or until cheese is melted.

butter, leeks, havarti cheese, parmesan cheese, eggs, heavy cream, tarragon, salt, pepper, paprika

Taken from www.food.com/recipe/baked-cheesy-eggs-with-leeks-and-tarragon-167089 (may not work)