Cheesy Leek and Egg Casserole

3 leeks
1/2 medium onion
2 green onions
2 Cups milk
8 large eggs
1 tsp. mustard powder
1 tsp Penzey's Fox Point Seasoning
6 to 8 slices French bread -- cut into 1/2 inch cubes
1 1/2 cups grated Gruyere cheese

Saute the leeks, onion, and green onions in 2 tsp of olive oil over medium high heat.

In a large bowl combine milk, eggs, mustard powder and Fox Point. Whisk together well. Add salt and fresh ground pepper to taste.

Add sauteed vegetables to the eggs, along with the cubed bread and shredded cheese. Add enough bread cubes to soak up most of the eggs. It should be “juicy”, but not soupy. Spread the egg mixture into a greased 9 x 13 pan and bake at 350° for approx. 1 hour.