Vichyssoise Tart

Vichyssoise Tart
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The American Egg Board, New England 

6 eggs, divided
1/2 teaspoon onion salt
2 cups mashed potatoes, slightly cooled (4 servings, if using instant potatoes)
1 cup thinly sliced leeks
2 tablespoons water
1 can (5 oz.) chunk chicken
Skim or low-fat milk
1 tablespoon lemon juice
Dill sprigs (optional)

In medium bowl, beat together 1 of the eggs and the onion salt.  Add potatoes and 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 the remaining eggs, lemon juice, and reserved milk mixture.  Pour over leeks and chicken.

Bake in preheated 375 degrees F oven until puffed and knife inserted near center comes out clean, about 30-to-40 minutes.

Garnish with dill sprigs, if desired.

Serves 3-6.