• 2 tbsp. Gustare Porcini & Sage Extra Virgin Olive Oil
  • 2 large leeks, white and pale green parts only
  • 8 oz Baby Bella mushrooms, sliced
  • 2 cloves garlic, pressed
  • 6 oz fresh baby spinach
  • 12 large eggs
  • ½ cup vanilla Greek yogurt
  • 2 tbsp. fresh parsley, chopped
  • ½ tsp. Gustare Fleur de Sel
  • ¼ tsp. freshly ground pepper
  • 1 cup grated fontina cheese
  • ¼ cup grated Parmigiano-Reggiano cheese



Preheat oven to 350 degrees. Brush a 10-inch oven-safe casserole dish or tart pan with Leek olive oil. Set aside.


Slice leeks in half lengthwise. Slice each half into ¼ inch thick half moons. Cover slices with cold water, then drain and rinse in a strainer. Repeat 2-3 times to ensure removal of any remnants of soil.


Heat Porcini & Sage olive  oil in a sauté  pan over medium-low heat. Add leeks and 2 pinches of 1830 Sea Salt. Reduce heat and cook leeks gently, stirring often, for approximately 10 minutes. The goal is to soften the leeks, but not brown them.


Add mushrooms. Cook 8-10 minutes, stirring frequently, until mushrooms are tender and excess liquid has evaporated.


Add garlic and baby spinach. Allow to wilt but maintain brilliant color, approximately 1 minute.


Whisk together eggs, yogurt and seasonings.


Add fontina and cooked vegetables to egg mixture. Stir to evenly distribute.


Pour into prepared pan. Bake at 350 degrees for 25 minutes or until center just begins to set.


Top with Parmigiano-Reggiano and bake another 10-15 minutes until fully set and cheese is melted. Enjoy!

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