Leek & Onion Potato Pie
This is such a wonderful onion pie with a potato crust. Creamy, flavorful, filling - and leftovers are just as good as the original. A terrific lunch-time dish served with a simple green salad.
- 1 lb Yukon gold or russet-type potatoes
- 1 large egg beaten
- 1/3 C nonfat or part-skim ricotta cheese
- 1 T whole wheat flour
- 1 t butter or canola or veggie oil
- 3 C thinly sliced leeks about 2 large leeks, white part only
- 2 C thinly sliced onions
- pinch of salt
- 1 large egg
- 1 large egg yolk
- 1 C evaporated skim milk
- 1 T unbleached all-purpose flour
- 1/2 C nonfat or reduced-fat sour cream
- 2 T minced fresh chives
Heat oven to 425 degrees. Bake the potatoes until tender, about 50 minutes in the oven or 8 minutes 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, pliable dough. Press the dough into the bottom of an 8” springform pan, bake until firm but still springy, about 20 minutes. Take out of oven and let cool. Don’t turn off the oven.
In a large skillet or saute pan, melt the butter or oil. Add leeks, onions, salt and saute until very soft, about 15 minutes.
In mixing bowl, beat together the egg and egg yolk, 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 temp, or cold.