Leek & Thyme Flamiche

Method

1. 1Clean and slice the leeksTrim the leeks to the white and pale green parts, halve lengthwise and slice thin. Swish hard in a bowl of cold water, then lift them out (grit stays at the bottom) and drain well.
2. 2Cook the leeks low and slowWarm the avocado oil in a skillet over medium-low. Add the leeks and a pinch of salt and cook 18 to 20 minutes, stirring now and then, until completely soft and sweet with no color. Add the garlic and thyme for the last 2 minutes. Spread on a plate to cool: hot leeks will scramble the eggs.
3. 3Prep the dishHeat the oven to 375°F (190°C) and grease the dish with avocado oil, sides included.
4. 4Make the batterWhisk the eggs until loose, then whisk in the yogurt, milk, maple and Dijon. Add the almond flour, tapioca, salt, pepper and nutmeg and whisk smooth. Fold in the cooled leeks and two-thirds of the cheese.
5. 5Fill the dishPour into the dish, spread the leeks evenly and scatter the remaining cheese on top. No pre-baked base layer needed.
6. 6BakeBake 38 to 45 minutes, until puffed, deeply golden and set with only a faint wobble at the center.
7. 7Rest and serveRest 15 minutes before cutting. Serve warm rather than hot.