Baked Buckwheat Casserole with Leeks, Mushrooms, and Smoked Cheese

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.