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“A crustless quiche with potatoes and leeks. Adapted from a recipe by Amy Wisniewski at CHOW.”

Ingredients Nutrition


  1. Set a rack in the middle of the oven and preheat to 375°F Butter a 2 quart ovensafe casserole.
  2. Combine flour, 1/2 cup of half-and-half, whole eggs and egg yolk in a bowl; whisk until smooth. Add remaining half-and-half and heavy cream and whisk to combine. Season with salt and black pepper.
  3. Combine potatoes, parsley, tarragon and lemon zest in a bowl; toss to coat.
  4. Melt butter in a large frying pan over medium-high heat. When it foams, add leeks and season with salt and pepper. Saute until leeks are soft, 5-6 minutes. Add leeks to potatoes and toss to combine; season again with salt and pepper.
  5. Spread potato-and-leek mixture evenly over the bottom of the casserole; pour eggs over the top.
  6. Bake in preheated oven until puffy and brown, 30-35 minutes. Let rest at least 20 minutes before cutting. Serve warm, room temperature or cold.

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