Leek and Potato Casserole (Quajado)

Name: Leek and Potato Casserole (Quajado)
Yield: 8
Ingredients: 3 large or 6 medium russet potatoes (about 3 pounds total); 3 tablespoons extra-virgin olive oil, plus more as needed; 6 to 7 large leeks (3 to 3 1/2 pounds total); 1 large or 2 medium carrots, shredded (about 3/4 cup); 5 large eggs, beaten; 1 teaspoon salt (less if using feta or another salty cheese); 1/2 to 1 teaspoon freshly ground black pepper, plus more as needed; 1/2 cup crumbled feta or shredded hard cheese such as Parmigiano-Reggiano (optional)

Leek and Potato Casserole (Quajado) was pinched from <a href="http://www.washingtonpost.com/recipes/leek-and-potato-casserole-quajado/16354/" target="_blank" rel="noopener">www.washingtonpost.com.</a>

"Quajado is a nice change for a vegetarian main course for brunch or a light dinner along with a salad...."

INGREDIENTS

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3 large or 6 medium russet potatoes (about 3 pounds total)

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3 tablespoons extra-virgin olive oil, plus more as needed

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6 to 7 large leeks (3 to 3 1/2 pounds total)

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1 large or 2 medium carrots, shredded (about 3/4 cup)

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5 large eggs, beaten

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1 teaspoon salt (less if using feta or another salty cheese)

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1/2 to 1 teaspoon freshly ground black pepper, plus more as needed

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1/2 cup crumbled feta or shredded hard cheese such as Parmigiano-Reggiano (optional)

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