Description
This dish is brilliant for feeding a crowd, served with a green salad or pork chops.
Ingredients
- 40 g bread cubed, no crusts
- 1 tablespoon unsalted butter
- 50 g pancetta
- 1 tablespoon olive oil
- 4 leeks
- 1.2 kg mushrooms
- 1 bunch of tarragon
- 30 ml dry sherry
- 4 eggs
- 5 tablespoon fresh parsely, minced
- 600 mg double cream
- 250 mg chicken stock
- 170 g gruyere
Instructions
- Preheat the oven to 180C/350F/gas mark 4. Spread the bread on a baking sheet and bake for 20 minutes until lightly browned. Set aside.
- Heat oil and butter over a medium heat. Add the pancetta and fry for 5 minutes, add the leeks and cook until tender. Add mushrooms, tarragon, sherry, 1 tbsp salt, and 1½ tsp pepper and cook for 10-12 minutes, until most of the liquid evaporates, stirring now and then. Take off the heat, then stir in the parsley.
- In a large mixing bowl, whisk the eggs, cream, chicken stock, and ⅔ of the gruyere. Add the bread and mushroom mix, stirring well. Set aside for 30 minutes. Stir well and pour into a large baking dish. Sprinkle with the remaining gruyere and bake for 45-50 minutes, until the top is browned. Serve hot.