Leek, Ham and Gruyere Egg Bake
A soft, creamy baked egg dish with sweet leeks, ham and nutty Gruyere. Good hot for supper or cold the next day.
- Time50 min
- LevelEasy
- Costabout £1.80 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 518kcal
- 8.9gcarbs
- 5.1gof which sugars
- 42.6gfat
- 22.5gsaturates
- 24.5gprotein
- 1.6gfibre
- 1.6gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Butter a 1.5 litre ovenproof dish with a little extra butter.
- 2
Melt the butter in a frying pan over a medium heat. Cook the leeks for 8 minutes, stirring often, until soft and sweet but not browned. Leave to cool for 5 minutes.
8 min - 3
Whisk the eggs with the cream, milk, nutmeg and pepper until smooth. You will not need salt, because the ham and cheese are salty.
- 4
Scatter the leeks, ham and two thirds of the Gruyere over the base of the dish. Pour in the egg mixture and sprinkle over the rest of the cheese.
- 5
Bake for 30 to 35 minutes, until puffed, golden on top and just set in the middle with the slightest wobble.
33 min 20 s - 6
Leave it to stand for 5 minutes, then scatter over the chives and cut into squares to serve.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
