Crustless Leek And Potato Quiche Recipe
Crustless Leek And Potato Quiche!! If you were looking for a winning Crustless Leek And Potato Quiche recipe then this is the place to be! You will be ever grateful to the French people for sharing this addictive Crustless Leek And Potato Quiche recipe with the world! A delicious Main Dish, the Crustless Leek And Potato Quiche completes your meal. Just try it once, and you'll no doubt want to prepare this for your friends again.
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.
