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Ingredientes
- 1 lb potatoes (yukon gold or possibly russet-type)
- 1 lrg egg, beaten
- 1/3 c. nonfat ricotta cheese, or possibly part-skim
- 1 Tbsp. whole wheat flour
- 1 Tbsp. unsalted butter Or possibly canola or possibly vegetable oil
- 3 c. leeks, thinly sliced white part only (about 2 large leeks)
- 2 c. onions, thinly sliced
- 1 pch salt
- 1 lrg egg
- 1 lrg egg yolk
- 1 c. evaporated skim lowfat milk
- 1 Tbsp. unbleached all-purpose flour
- 1/2 c. nonfat or possibly reduced-fat lowfat sour cream
- 2 Tbsp. fresh chives, chopped
Direcciones
- For the Crust:Heat the oven to 425F.
- Bake the potatoes till tender, about 50 min, or possibly bake in the microwave.
- Peel and mash the potatoes. Combine them with the egg, ricotta, and flour, mixing with your hands till you have a soft, pliant dough. Press the dough into the bottom of an 8-inch springform pan, and bake till it's hard but still springy, about 20 min. Take it out of the oven and let it cold.
- Do not turn off the oven.
- Filling:In a large skillet or possibly saute/fry pan, heat the butter or possibly heat the oil. Add in the leeks, onions, and salt, and saute/fry till very soft, about 15 min.
- In a mixing bowl, beat together the egg and egg yolk, the evaporated skim lowfat milk, and flour. Make sure there are no lumps.
- Spread the lowfat sour cream over the potato crust and sprinkle the chives proportionately on top. Pour in the egg mix, and place the pie in the oven. Bake till the filling has set, about 50 min. If the top starts to brown before the custard has set, cover the pie with foil and continue baking till a knife stuck into the center comes out clean. Let it sit 10 min before serving.
- Serve warm, room temperature, or possibly cool.
- Notes: EQUIPMENT: 8-inch springform pan. Do AHEAD: you can make which crust up to 2 days in advance in. REFRIGERATION/FREEZING: chill up to 3 DAYS.
- FREEZE indefinitely.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 317g | |
| Recipe makes 4 servings | |
| Calories 364 | |
| Calories from Fat 171 | 47% |
| Total Fat 19.31g | 24% |
| Saturated Fat 10.62g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 206mg | 69% |
| Sodium 200mg | 8% |
| Potassium 797mg | 23% |
| Total Carbs 35.2g | 9% |
| Dietary Fiber 3.7g | 12% |
| Sugars 11.69g | 8% |
| Protein 14.25g | 23% |
