The best delicious Leek-and-onion Pie (essential Vegetarian) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Leek-and-onion Pie (essential Vegetarian) recipe today!
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-CRUST-
1 lb Potatoes
(yukon gold or russet-type)
1 lg Egg; beaten
1/3 c Nonfat ricotta cheese; or
-part-skim
1 tb Whole wheat flour
FILLING
1 tb Unsalted butter
OR canola or vegetable oil
3 c Leeks; thinly sliced
White part only
(about 2 large leeks)
2 c Onions; thinly sliced
1 pn Salt
1 lg Egg
1 lg Egg yolk
1 c Evaporated skim milk
1 tb Unbleached all-purpose flour
1/2 c Nonfat or reduced-fat sour
-cream
2 tb Fresh chives; minced
For the Crust:
Heat the oven to 425F.
Bake the potatoes until tender, about 50 minutes, or bake in the microwave.
Peel and mash the potatoes. Combine them with the egg, ricotta, and flour,
mixing with your hands until you have a soft, pliant dough. Press the dough
into the bottom of an 8-inch springform pan, and bake until it’s firm but
still springy, about 20 minutes. Take it out of the oven and let it cool.
Don’t turn off the oven.
Filling:
In a large skillet or saute pan, melt the butter or heat the oil. Add the
leeks, onions, and salt, and saute until very soft, about 15 minutes.
In a mixing bowl, beat together the egg and egg yolk, the evaporated skim
milk, and flour. Make sure there are no lumps.
Spread the sour cream over the potato crust and sprinkle the chives evenly
on top. Pour in the egg mixture, and place the pie in the oven. Bake until
the filling has set, about 50 minutes. If the top starts to brown before
the custard has set, cover the pie with foil and continue baking until a
knife stuck into the center comes out clean. Let it sit 10 minutes before
serving. Serve hot, room temperature, or cold.
Yields
4 servings
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