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Ingredients
  • 2 tablespoons good olive oil, plus extra for greasing the pans
  • 1 ½ cups chopped leeks, white and light green parts, washed and spun dry
  • 4 ounces sliced Italian prosciutto, coarsely chopped
  • 8 ounces fresh baby spinach
  • 2 ½ tablespoons julienned fresh basil leaves
  • 1 tablespoon freshly squeezed lemon juice
  • 1 ½ cups (4 ounces) grated Italian Fontina cheese (6 ounces with rind)
  • 8 extra-large eggs
  • 1 ½ cups half-and-half
  • Kosher salt and freshly ground black pepper
  • 4 tablespoons freshly grated Parmesan cheese
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