Eggs Baked With Mushrooms And Prosciutto - cooking recipe

Ingredients

8 tablespoons unsalted butter
5 cups leeks, julienne (white and 1 inch of pale green part)
1/2 lb shiitake mushrooms or 1/2 lb button mushroom, stemmed and cut into 1/4-inch-wide slices
1/2 lb prosciutto, cut into paper-thin slices and cut into 1/4-inch strips
5 cups whipping cream
12 large eggs
1 teaspoon freshly grated nutmeg
1 teaspoon salt
fresh ground pepper
2 1/2 cups freshly grated gruyere cheese (about 8 oz.)
minced fresh parsley

Preparation

Using 1 tablespoon butter for each, butter two 3-quart shallow baking dishes.
Melt remaining 6 tablespoons butter in heavy large 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.
(Can be prepared 1 day ahead. Cover and refrigerate.).
Preheat oven to 375 degrees.
Whisk cream,eggs,nutmeg,salt and pepper in large bowl; stir in 2 cups cheese.
Pour over vegetable mixture in baking dishes;stir to mix vegetables with cream.
Sprinkle with remaining cheese.
Bake until knife inserted in centers comes out clean and tops are golden brown, about 30 minutes.
Cool 10 minutes, sprinkle with parsley and serve.