Slice the leeks and sauté them in a skillet with a little olive oil until soft.

In a bowl, mix the cornstarch with the eggs, then stir in the yogurt, and finally whisk in the milk. Season with salt, pepper, and paprika.

Place the cooked leeks in a baking dish, then sprinkle with chopped chorizo.

Pour the egg mixture over the top.

Bake for 45-50 minutes in a preheated oven at 350°F (180°C). Halfway through baking, add slices of Vieux Pané cheese.