Recipes > Brie & Leek Torte

Print this Recipe

Many folks fantasize about what it would be like to run a B&B and we always ask "Do you want us to talk you into it or talk you out of it?"   There are so many wonderful things about this crazy life but regardless of all the good it is important to recognize that it is a lot of work. In order to stay positive and refreshed it's important to take regular breaks. If you run a busy Inn like Abbeymoore that means working with talented "Innsitters" who can walk in, replace you and let you leave without worrying about your guests' experience.

This recipe is courtesy of Keith & Marsha Brown, who have provided excellent Inn-sitting for us in the past.  


  • 2 Tablespoons olive oil
  • 6 Leeks (white part only) chopped washed and dried
  • ½ Teaspoon dried thyme
  • Salt & Pepper
  • 12 Slices thick sliced white bread (crust removed)
  • 1 cup Grated Cheddar
  • 8 oz. Brie, sliced
  • 1 Tablespoon Dijon Mustard
  • 1 Teaspoon hot pepper sauce
  • 12 eggs, beaten
  • 1 cup light cream
  • 1 cup milk


Heat oil and saute leeks approx. 5 minutes

Add thyme, salt, and pepper. Stir and remove from heat

Butter a 13 x 9 inch glass dish, lay bread in bottom in single layer cutting pieces to fill the entire dish.

Spread leeks on top of bread, then place brie slices over leeks leaving space between the slices. Sprinkle grated cheddar over the top evenly.

Whisk together mustard, hot pepper sauce, eggs, cream & milk. We use a blender.

Pour egg mixture over bread/cheeses then cover  and refrigerate overnight.

Bake for approximately 45 minutes @ 375F until puffed up and set.

Remove from oven and let sit on stovetop or warming tray for 10 minutes or so, then cut into serving portions.

Serves 8.