A deceptively simple recipe, inspired by making Vichyssoise. Most of my crustless quiches are more complex, but there is a magical flavor synergism in combining leeks + potatoes + butter + parsley that I can't seem to improve upon.
This recipe will fill a 10 inch quiche dish. —Savory
- Prep time 10 minutes
- Cook time 30 minutes
- Serves 8
medium potatoes, baked or boiled and cooled completely
parsley leaves, chopped
salt and freshly ground black pepper, to taste
- Preheat the oven to 400F. You should have about equal quantities of leek and potato.
- Dice the cooled potatoes small, about 1 cm.
- Cut off the leek's roots and any tough green leaves, saving the latter for stock, if you like. Slice it lengthwise and wash under running water to remove any grit between the layers. Dry and chop.
- In a large bowl, beat the eggs. Add the milk and parsley and mix. Season to taste with salt and pepper.
- In a large cast iron skillet, saute the leeks in butter till soft and translucent, about 5 minutes. Add the diced potatoes and mix, then turn off the heat.
- Add the egg mixture and place the skillet in the oven. Bake about 30 minutes, till slightly puffed and a knife inserted in the center comes out clean.
- Let it cool at least 10 minutes before serving. I think this dish tastes best at room temperature, but it's also good warm or chilled.