• 2 Tbsp butter

  • 2 Tbsp  oil – vegetable or olive

  • 1 russet potato, medium, peeled and sliced thinly

  • 1 leek, small, quartered, rinsed well and patted dry

  • 1 cup asparagus, blanched, cut into 1? pieces

  • 3/4 cup swiss cheese, grated

  • 6 large eggs

  • 1/2 cup half and half or light cream

  • 1/2 cup Brownwood Acres Original Kream Mustard

  • salt, optional



  1. Heat butter and oil in a heavy skillet.

  2. Saute thinly sliced potatoes and diced leeks together until potatoes are tender and can be pierced with a fork.

  3. Blanch asparagus until tender.

  4. Lightly oil a 9×9 baking pan and put cooked vegetables into the bottom of the pan.

  5. Lightly beat eggs and add half and half and Original Kream Mustard to egg mixture.

  6. Salt optional

  7. Add shredded swiss cheese

  8. Pour over the vegetable mixture.

  9. Bake in a preheated 350 degree F oven for 20-30 minutes or until the center is firm and set.

  10. Remove from the oven and let it stand for 10 minutes.

  11. Cut small for appetizers or cut large for entree portions.

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