- 1 lb crimini mushrooms 1/8” slice
- 1 lg leek halved then sliced into 1/8” washed and patted dry
- 1 medium onion diced
- 3 cloves garlic minced
- 1 baguette cut into 1” cubes
- 7 eggs
- 3 cups heavy cream
- 2 cups 1/2&1/2
- ½ cup grated parmesan
- ¼ cup grated gruyere
- a few drops of white truffle oil
- salt and pepper
- pure olive oil
Toss the bread in a little olive oil sprinkle with salt and pepper and toast on a cookie sheet at 400 degrees for about ten minutes. You want the bread to be crunchy and golden brown. Sauté the mushrooms until cooked. Sauté the onions, leeks, and garlic. Mix the mushrooms and onion mixture. Cool completely. In a large mixing bowl mix the eggs, cream and 1/2&1/2. add the mushroom, onion, leek, and garlic mixture to the custard. Add the bread then stir in the cheese. Add salt and pepper to taste. Add a few drops of white truffle oil. Pour the mixture into a deep baking pan. Cover with foil. Cook for 25 minutes at 400. Remove foil and cook for 10 more minutes. Crusty creamy goodness. Enjoy