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Crustless Leek And Potato Quiche

Healthy.Eater's picture
  Unsalted butter 2 Teaspoon
  Leeks 1 Pound, quartered lengthwise, sliced crosswise (3 Medium Size, 1/2 Inch Thick And Rinsed Well)
  All purpose potatoes 8 Ounce, peeled and cut into 1/2 inch cubes (1 In Number)
  Salt/To taste 1⁄4 Teaspoon
  Black pepper/To taste 1⁄4 Teaspoon
  Water 1⁄3 Cup (5.33 tbs)
  Eggs 2 Large
  Egg white 1 Large
  Skim milk 1 Cup (16 tbs)
  Part skim ricotta cheese 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 3 Tablespoon

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.

Recipe Summary

Main Dish

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Crustless Leek And Potato Quiche Recipe