An elegant leek and cheese tart with a simple mashed potato crust.
6 large eggs - divided use
1/2 teaspoon onion salt
2 cups mashed potatoes, cooled slightly
1 cup thinly sliced leeks
2 tablespoons water
1 cup shredded cheddar or Swiss cheese
1 cup milk
1 tablespoon lemon juice
Dill sprigs (optional)
- In medium bowl, beat together 1 of the eggs and the onion salt. Add potatoes. Stir until well blended. Spread over bottom and up sides of lightly greased 9-inch pie plate or shallow baking dish. Set aside.
- In small saucepan over medium heat, cover and cook leeks and water, stirring occasionally, until tender, about 8 to 10 minutes. Drain. Stir in shredded cheese and spoon into prepared crust.
- Beat together remaining eggs, lemon juice and milk until blended. Pour over leeks and cheese.
- Bake in preheated 375°F (190°C) oven until puffed and knife inserted near center comes out clean, about 30 to 40 minutes. Garnish with dill sprigs, if desired.
Makes 4 servings.
Recipe and photograph provided courtesy of the American Egg Board.