Savory Egg Pudding

"A crustless quiche with potatoes and leeks. Adapted from a recipe by Amy Wisniewski at CHOW."
 
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Ready In:
1hr
Ingredients:
12
Serves:
4-6
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ingredients

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directions

  • Set a rack in the middle of the oven and preheat to 375°F Butter a 2 quart ovensafe casserole.
  • 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.
  • Combine potatoes, parsley, tarragon and lemon zest in a bowl; toss to coat.
  • 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.
  • Spread potato-and-leek mixture evenly over the bottom of the casserole; pour eggs over the top.
  • 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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RECIPE SUBMITTED BY

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
 
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