VICHYSSOISE TART
Ingredients
- 6 each eggs, divided
- 0.5 tsp onion salt
- 2 cup mashed potatoes*, cooled slightly
- 1 cup thinly sliced leeks
- 2 tbsp water
- 1 can (5 oz.) chunk chicken
- 1 tbsp lemon juice
Instructions
- 1
Dill sprigs, optional In medium bowl, beat together 1 of the eggs and the onion salt.
- 2
Add potatoes.
- 3
Stir until well blended.
- 4
Spread over bottom and up sides of lightly greased 9-inch pie plate or shallow baking dish.
- 5
In small saucepan over medium heat, cover and cook leeks and water, stirring occasionally, until tender, about 8 to 10 minutes.
- 6
Drain chicken into liquid measure.
- 7
Add milk to make 1 cup.
- 8
Set milk mixture aside.
- 9
Stir together drained chicken and leeks.
- 10
Spoon into prepared crust.
- 11
Beat together remaining eggs, lemon juice and reserved milk mixture until blended.
- 12
Pour over leeks and chicken.
- 13
Bake in preheated 375°F oven until puffed and knife inserted near center comes out clean, about 30 to 40 minutes.
- 14
Garnish with dill sprigs, if desired. *Four servings, if using instant potatoes.