Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 10 minutes
- Vegetable oil spray
- 1 large red potato (or 2 medium)
- Kosher salt and freshly ground pepper
- 1 cup broccoli, chopped into 1-inch pieces
- 1 leek, washed thoroughly
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1 cup diced smoked turkey breast (see Note)
- 1 cup shredded swiss or cheddar cheese (or a blend)
- 4 eggs
- 1 cup heavy cream, half-and-half, or milk
- 1/2 tsp garlic powder
- 1/2 tsp dry mustard powder
- Sweet Hungarian paprika
- Chopped parsley for garnish
Peel the potato and rinse. Cut into 1/4-inch thick slices using a mandoline. Place in boiling water along with the broccoli. Simmer 4 minutes. Drain and rinse in cold water to stop cooking process. Pat potato slices dry with paper towels and place in a circular pattern around the bottom and sides of the pie dish to form a crust. Sprinkle with kosher salt and freshly ground pepper. Top with drained broccoli. Set aside.
Slice leeks into 1/4-inch thick rounds, including about 2 inches of the green part and the center tender core.
Heat a large heavy skillet on medium heat. Add butter, olive oil, and leeks. Gently cook leeks, stirring often, until lightly browned and soft, about 5 to 8 minutes. leeks will come apart into rings. Remove from heat and cool slightly. Place leeks on top of broccoli in pie pan. Cover with diced turkey and sprinkle with cheese.
Blend eggs, cream, garlic powder, and dry mustard powder. Pour carefully over the top of the pie. Sprinkle lightly with sweet Hungarian paprika.
Bake 30 to 45 minutes until egg custard is set. Remove and let cool 15 minutes before cutting into wedges to serve. Sprinkle with chopped parsley, if desired. May be served warm or at room temperature.
Yield: 6 servings
Note: Get the smoked turkey from the deli department of your supermarket. Ask for a slice 1/4-inch thick, then dice.
Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.