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VICHYSSOISE TART
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6
1
2
1
2
1
eggs, divided
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/2 teaspoon onion salt
cups mashed potatoes*, cooled slightly
cup thinly sliced leeks
tablespoons water
can (5 oz.) chunk chicken
Skim or low−fat milk
tablespoon lemon juice
Dill sprigs, optional
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.
In small saucepan over medium heat, cover and cook leeks and water,
stirring occasionally, until tender, about 8 to 10 minutes. Drain. Drain
chicken into liquid measure. Add milk to make 1 cup. Set milk mixture
aside. Stir together drained chicken and leeks. Spoon into prepared crust.
Beat together remaining eggs, lemon juice and reserved milk mixture until
blended. Pour over leeks and chicken.
Bake in preheated 375°F oven until puffed and knife inserted near center
comes out clean, about 30 to 40 minutes. Garnish with dill sprigs, if
desired.
*Four servings, if using instant potatoes.
VICHYSSOISE TART
102
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