Savory Egg Pudding!

I bet you're thinking - that doesn't look like a picture Lauren took! Well, you're right. I kinda forgot to take a picture.. so I stole it from the site where I stole the recipe! I got it from Chowhound - if anyone is familiar with that site, it's great! It offers up loads of help from discussion boards to recipes. You can find the recipe here.
For Easter brunch, we were trying to come up with a replacement egg dish instead of our popular egg casserole (which uses bacon).. we needed a vegetarian dish so we decided to try something completely different. Lindsay and I have done souffle's before, but those are work and I didn't want to have to put forth more effort than it was worth. This dish was quick, simple, and very tasty... plus it makes great leftovers the next morning! It's close to a quiche in texture.. but there is no crust involved. simple!

Savory Egg Pudding
serves 4-6

Ingredients:

• 1/4 cup all-purpose flour
• 1 cup half-and-half
• 3 large eggs
• 1 large egg yolk
• 1 cup heavy cream
• 2 medium red potatoes, halved lengthwise and thinly sliced (about 2 1/2 cups) You can also use yukon gold potatoes
  
• 2 tablespoons fresh Italian parsley, finely chopped
• 2 teaspoons fresh tarragon, finely chopped
• 1 teaspoon finely grated lemon zest
• 2 tablespoons unsalted butter
• 2 medium leeks, white and pale green parts only, halved lengthwise, rinsed, and thinly sliced crosswise
• 1 medium garlic clove, peeled and minced

Directions:

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

Serve with coffee cake, bacon, and bloody marys or mimosas!

Submitted by Lauren