Preparation:
Preheat oven to 450F.
With hands, combine mashed potatoes, beaten egg, ricotta cheese, and whole wheat flour; mix until a dough forms. Press dough into an 8-inch springform pan.
Bake until firm but springy, about 20 minutes.
Remove from oven and let cool.
In a large skillet over medium heat, add butter or oil, leeks, onions and salt.
Saute until leeks and onions are very soft, about 15 minutes.
In a mixing bowl, beat together milk, egg yolk, egg, and unbleached flour until there are no lumps; set aside.
[Mix sour cream and chives; do next step as one.]
Spread sour cream over baked potato crust; sprinkle chives evenly over sour cream. Arrange leek mixture over sour cream. Pour in egg mixture. Bake until set, about 50 minutes.
(If the top starts to brown before egg mixture has set, cover loosely with foil.)
Makes 4- 6 servings.
Note: This is definitely not a week-night dinner. However, it's easy to make
while you're doing other things. Nothing ever requires urgent attent |
