1 hr 10 min
1 Half Stick (1/4 cup) Land O Lakes® Butter
3 medium (2 1/2 cups) leeks, chopped
1 (8-ounce) package sliced fresh mushrooms
1 (3-ounce) package sun-dried tomatoes, chopped
2 cups Land O Lakes® Half & Half
8 ounces (2 cups) shredded Italian-blend cheese
1/3 cup chopped fresh basil leaves
12 large Land O Lakes® Eggs
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh parsley
Heat oven to 325°F. Spray bottom of 13x9-inch glass baking pan with no-stick cooking spray. Set aside.
Melt 2 tablespoons butter in 12-inch skillet until sizzling. Add leeks; continue cooking over medium-high heat 4-5 minutes or until tender. Spoon leeks into prepared pan. Melt remaining butter in skillet until sizzling. Add mushrooms; cook 3-4 minutes or until softened. Spread mushrooms evenly over leeks. Place sun-dried tomatoes evenly over mushrooms.
Combine half & half, 1 1/2 cups cheese, basil, eggs, salt and pepper in bowl; mix well. Pour over vegetables. Bake 33-38 minutes or until center is set and edges begin to brown. Sprinkle with remaining 1/2 cup cheese. Continue baking 2-3 minutes or until cheese is melted. Let stand 5 minutes. Garnish with chopped parsley. Cut into squares; serve immediately.
To clean leeks, trim off about 1/4 inch above root end. Remove and discard outer leaves. Cut leeks lengthwise down center. Wash thoroughly under cold running water to remove sand between leaves.
Use only the white and light green part of a leek. Cut off leaves; discard. Cut leek into quarters, then cut across to chop.
To make ahead, prepare as directed. Cover; refrigerate several hours or overnight.