Ingredients Jump to Instructions ↓

  1. 6 large eggs - divided use

  2. 1/2 teaspoon onion salt

  3. 2 cups mashed potatoes*, cooled slightly

  4. 1 cup thinly sliced leeks

  5. 2 tablespoons water

  6. 1 cup shredded cheddar or Swiss cheese

  7. 1 cup milk

  8. 1 tablespoon lemon juice

  9. Dill sprigs, optional

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Beat together remaining eggs, lemon juice and milk until blended. Pour over leeks and cheese.

  4. 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.


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