2 tbsp olive oil
6 medium eggs
125ml (1/2 cup) cream
Salt and freshly ground black pepper
Fresh thyme leaves
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 180C (350F).
Remove and discard outside skins and the dark green tops from leeks. Cut leeks in half lengthwise and rinse well under running water to remove all dirt. Slice thinly.
Heat a heavy-based frying pan over medium heat. Add oil and cook sliced leeks until soft, 6-8 minutes.
Remove from heat and allow to cool.
In a bowl beat together eggs, cream, salt, pepper and thyme leaves. Add leeks and pour egg mixture into a greased baking dish.
Bake in preheated oven for 20 minutes, or until golden brown and puffy. Serve warm.