Servings: 8

2 tbsp stick butter 2 tbsp stick butter
2 leeks, white and pale-green parts only, halved lengthwise, then thinly sliced crosswise (about 1 cup), rinsed well and drained 2 leeks, white and pale-green parts only, halved lengthwise, then thinly sliced crosswise (about 1 cup), rinsed well and drained
4 large eggs 4 large eggs
½ cup heavy (whipping) cream ½ cup heavy (whipping) cream
3 tbsp cornstarch 3 tbsp cornstarch
2 tbsp sugar 2 tbsp sugar
1 tsp vanilla extract 1 tsp vanilla extract
½ tsp salt ½ tsp salt
¼ tsp ground nutmeg ¼ tsp ground nutmeg
⅛ tsp ground red pepper (cayenne) ⅛ tsp ground red pepper (cayenne)
1 can (15.25 oz) whole kernel corn, drained 1 can (15.25 oz) whole kernel corn, drained
1 can (14.75 oz) cream-style corn 1 can (14.75 oz) cream-style corn
¼ cup (1 oz) shredded Gruyere ¼ cup (1 oz) shredded Gruyere

Heat oven to 350 degrees. Coat a shallow 1 ½ -qt baking dish with nonstick spray.
Melt butter in a medium skillet on medium-high heat. Add leeks; saute 3 minutes, or until soft.
In a large bowl, whisk eggs, cream, cornstarch, sugar, vanilla, salt, nutmeg, and red pepper until blended. Stir in leeks, whole and cream-style corn. Pour into prepared baking dish. Sprinkle with shredded cheese.
Bake, uncovered, 45 minutes, or until top is golden and a knife inserted in center comes out clean. Let stand 10 minutes before serving.

Serves: 8. Active: 15 minutes. Total: 1 hour. Planning tip: Can be baked up to one day ahead. Cool, cover and refrigerate. Bring to room temperature before reheating  in a 350 degree oven.  Serves: 8. Active: 15 minutes. Total: 1 hour. Planning tip: Can be baked up to one day ahead. Cool, cover and refrigerate. Bring to room temperature before reheating  in a 350 degree oven.