+

Savory Egg Pudding

Savory Egg Pudding

Ingredients (14)

  • 1/4 cup all-purpose flour
  • 1 cup half-and-half
  • 3 large eggs
  • 1 large egg yolk
  • 1 cup heavy cream
  • Salt
  • Freshly ground black pepper
  • 2 medium red potatoes, halved lengthwise and sliced paper thin (about 2 1/2 cups)
  • 2 tablespoons finely chopped fresh Italian parsley leaves
  • 2 teaspoons finely chopped fresh tarragon leaves
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons unsalted butter, plus more for coating the baking dish
  • 2 medium leeks, halved lengthwise, rinsed, and thinly sliced crosswise (white and pale green parts only)
  • 1 medium garlic clove, peeled and minced
Try Amazon Fresh
Nutritional Information
  • Calories529
  • Fat39.84g
  • Saturated fat23.34g
  • Trans fat0.25g
  • Carbs33.06g
  • Fiber3.0g
  • Sugar7.44g
  • Protein11.98g
  • Cholesterol304.78mg
  • Sodium742.57mg
  • Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

This silky pudding with fresh herbs and sweet sautéed leeks lies somewhere between a crustless quiche and a Spanish tortilla.

This recipe was featured as part of our Resurrecting Easter Brunch menu.

Game plan: Make sure to slice the potatoes as thin as possible to ensure they cook fully. If you want thicker slices, you can use potatoes that have been partially boiled.

Tips for Eggs

Instructions

  1. 1Heat the oven to 375°F and arrange a rack in the middle. Coat a 2-quart baking dish with butter and set aside.
  2. 2Combine the flour, half of the half-and-half, the eggs, and the egg yolk in a large bowl and whisk until smooth. Add the cream and remaining half-and-half, season well with salt and pepper, and whisk to combine; set aside.
  3. 3Combine the potatoes, herbs, and zest in a large bowl and toss to coat; set aside. Heat the measured butter in a large frying pan over medium heat. When it foams, add the leeks and garlic and season with salt and pepper. Cook until the leeks are soft, about 5 to 6 minutes.
  4. 4Mix the cooked leeks into the potato mixture and season with additional salt and pepper. Evenly spread the potato mixture in the prepared baking dish and pour the egg mixture over top.
  5. 5Bake until the custard is puffy, golden, and set, about 30 to 35 minutes. Let rest at least 20 minutes before serving. The egg pudding can be served warm, at room temperature, or cold.

Beverage pairing: Chappellet Napa Valley Chenin Blanc, California. Tarragon and Chenin Blanc always seem to work together, since both have gentle herbal flavors and a certain inherent springy sweetness. The wine will also harmonize with the leeks and lemon zest. Chenin is one of the great white grapes of the Loire, but Chappellet has been making this beautiful version in Napa for years.

Load Comments

Recommended from Chowhound

Cutting Back on Coffee? 5 Ways to Keep Your Energy Up Without Caffeine
Guides

Cutting Back on Coffee? 5 Ways to Keep Your Energy Up Without Caffeine

by Marisa Olsen | If you’re trying to cut back on caffeine but aren’t sure how you’ll function without it, here are...

Best Summer Side Dishes Worth Building a Feast Around
Recipe Round-Ups

Best Summer Side Dishes Worth Building a Feast Around

by Amy Sowder | From spicy stuffed poblanos to a bright watermelon salad, these are some of the best summer side dishes...

Stuffed Tomatoes Are a Summer Must
Recipe Round-Ups

Stuffed Tomatoes Are a Summer Must

by Jen Wheeler | If you haven't stuffed a tomato yet this season, have you really been living? Here are the best stuffed...