Instructions
Follow the steps and taste along the way.
Cook the buckwheat
Rinse the buckwheat in a sieve. Bring 500 ml water and 1 g salt to a boil in a saucepan, add the buckwheat, and simmer, covered, over low heat for 15 minutes. Remove from the heat and leave covered.
Sauté the leek and mushrooms
Cut the leek into thin rounds and slice the mushrooms. Heat 10 ml oil in a pan, add the leek, and sauté for 3 minutes. Add the mushrooms and cook for another 7 minutes, stirring occasionally, until most of their liquid has evaporated.
Prepare the egg mixture
Preheat the oven to 190 °C. Grease a baking dish with a capacity of about 1.5 liters with the remaining 5 ml oil. In a bowl, whisk the eggs with the milk, parsley, marjoram, 2 g salt, and black pepper. Grate the cheese and set aside 30 g for the topping.
Combine and bake
Stir the cooked buckwheat together with the sautéed leek and mushrooms and 90 g grated cheese. Spread the mixture in the prepared dish, pour over the egg mixture, and sprinkle the reserved 30 g cheese evenly over the top. Bake for 20 to 22 minutes, until the center is set and the top is lightly browned.
Let it rest briefly
Remove the casserole from the oven and let it stand for 5 minutes so it holds together when sliced. Divide into 4 portions and serve warm.
