- In a medium bowl, whisk together eggs, milk, crème fraiche and stock. Season with a pinch of salt and pepper.
- Lightly grease a 4-quart oven-safe baking dish with olive oil. Add bread and pour egg mixture on top, stirring to coat evenly. Cover and refrigerate for at least 3 hours or overnight, if preparing ahead of time.
- In a small bowl, cover leeks with cold water. Give them a few good shakes with your hands to release any grit and dirt. Let soak 10 minutes. Drain and rinse thoroughly.
- Preheat oven to 375F. In a large skillet, melt butter over medium heat. Add leeks and sauté with a wooden spoon until tender, about 5 minutes. Add garlic and turnip greens. Gently stir until wilted, about 2 minutes (it will seem like a lot of greens, but it will cook down—trust us!) Remove from heat and season with a pinch of salt and pepper.
- Carefully fold the leeks, turnip greens and cheeses into the soaked bread. Bake 30-45 minutes, until the corners of bread on top are crispy and brown and custard is firm. Serve family style topped with extra cheese and chives.
Recipe courtesy of @ashcuoco.