Ingredient:
700 g small leeks
3 small eggs or 2 extra large egg, beaten
200 g fresh goats cheese 
100 ml natural yogurt
1 cup grated Parmesan cheese
1 cup fresh breadcrumbs
Salt and freshly ground black pepper

Method:
Preheat the oven and butter a shallow ovenproof dish. Trim the leeks, cut a slit from top to bottom rinse well under cold water. 

Place the leeks in a pan of water, bring to the boil and simmer gently for 8 minutes until just tender. Remove and drain well using a slotted spoon, and arrange in the prepared dish.

Beat the eggs with the goats cheese, yogurt and half the Parmesan cheese, and season well with salt and pepper.

Pour the cheese and yogurt mixture over the leeks. Mix the breadcrumbs and remaining Parmesan cheese together and sprinkle over the sauce. Bake in the oven for 40 minutes until the top is crisp and golden brown.