Crustless Leek And Potato Quiche Recipe
Ingredients
2 teaspoons unsalted butter
3 medium-size leeks (1 pound), quartered lengthwise, sliced crosswise
1/2 inch thick, and rinsed well
1 large all-purpose potato (8 ounces), peeled and cut into 1/2 inch cubes
1/4 teaspoon each salt and black pepper, or to taste
1/3 cup water
2 large eggs
1 large egg white
1 cup skim milk
1/2 cup part-skim ricotta cheese
3 tablespoons grated Parmesan cheese
Directions
1 Preheat the oven to 375° F.
Lightly grease a 10-inch quiche dish or pie pan and set aside.
In a 10-inch nonstick skillet, melt the butter over moderate heat.
Add the leeks, potato, salt, and pepper and cook, stirring, for 1 minute.
Add the waterand simmer, covered, for 12 minutes, stirring occasionally.
2 Meanwhile, in a large bowl, combine the eggs, egg white, milk, ricotta cheese, and 2 tablespoons of the Parmesan cheese.
Add the leek mixture and stir to combine.
Pour the egg-leek mixture into the prepared dish and sprinkle the top with the remaining 1 tablespoon of Parmesan cheese.
Bake for 30 minutes or until set.
Cut into 4 wedges and serve with Four-Grain Rolls and a salad of endive and tomatoes.
Lightly grease a 10-inch quiche dish or pie pan and set aside.
In a 10-inch nonstick skillet, melt the butter over moderate heat.
Add the leeks, potato, salt, and pepper and cook, stirring, for 1 minute.
Add the waterand simmer, covered, for 12 minutes, stirring occasionally.
2 Meanwhile, in a large bowl, combine the eggs, egg white, milk, ricotta cheese, and 2 tablespoons of the Parmesan cheese.
Add the leek mixture and stir to combine.
Pour the egg-leek mixture into the prepared dish and sprinkle the top with the remaining 1 tablespoon of Parmesan cheese.
Bake for 30 minutes or until set.
Cut into 4 wedges and serve with Four-Grain Rolls and a salad of endive and tomatoes.
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