Eggs Baked with Mushrooms, Leeks and Pro...

Description :

112g unsalted butter 115g leek julienne (white and 1 inch of pale green part) 230g fresh shiitake mushrooms or button mushrooms, stemmed and cut into 1/4-inch-wide strips 230g paper-thin slices prosciutto, cut into 1/4-inch-wide strips 1180mL whipping cream 12 large eggs
1 teaspoon freshly grated nutmeg
1 teaspoon salt
freshly ground pepper
227g freshly grated Gruyere cheese
minced fresh parsley

Using 14g butter for each, butter two 3-quart shallow baking dishes. Melt remaining butter in skillet over medium heat. Add leeks and saute until softened, about 8 minutes. Add mushrooms and saute 5 minutes. Add prosciutto and saute 2 minutes. Spread half of mixture over bottom of each dish. Preheat oven. Whisk cream, eggs, nutmeg, salt and pepper in large bowl. Stir in 200g cheese. Mix in remaining half of vegetable mixture from . Pour all of the bowl's contents into the baking dish. Sprinkle remaining cheese over. Bake until a knife inserted into the center and comes out clean and the tops are golden brown, about 30 minutes. Cool 10 minutes. Sprinkle with parsley and serve.