Serves 6-8, makes a very good brunch dish for a crowd
1 tablespoon butter
1 leek, rinsed well and cut into half moons
1 sweet onion, cut into long, thin slices
1 red pepper, minced
1/3 pound baby spinach leaves
12 eggs, beaten
4 ounces goat cheese
4 ounces hard cheddar, grated
Preheat the oven to 350 degrees. Butter a 1 ½ quart casserole dish and set aside.
Heat a large skillet over medium high heat. Melt the butter in the skillet. When it foams, add the leeks and sweet onions. Cook the leeks and onions for 4-5 minutes, until they brown. Add red peppers and cook for an additional 2-3 minutes. Add the spinach to the pan and cook just until it wilts.
In a medium bowl, beat the eggs. Crumble the goat cheese into the eggs and fold it in.
Scrape the cooked vegetables into the casserole dish. Pour the beaten eggs on top. Add the grated cheese and gently stir to incorporate all components.
Place the casserole dish on a cookie sheet and put into the oven. Bake for 25-35 minutes, until the top puffs up and there’s no jiggle when you gently shake the pan.