Crustless Leek And Potato Quiche
|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)|
|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.