2003-03-30 - 4:01 p.m.

and now for something completely different:

SPRING PIE

serves six hungry people, plus it keeps well

you will need:

• deep round casserole dish, at least 3" deep and 12" in diameter, glass is best

• 1/2 cup cornmeal

• 1/2 stick of butter

• 3 or 4 small potatoes

• 2 leeks

• 1/2 pound any kind of white cheese

• 4 eggs

• about a cup of milk or soy milk

• pinch each black pepper, curry powder, paprika

• salt

1. preheat the oven to 375 degrees F.

2. generously butter your casserole dish. pour in the cornmeal and distribute it evenly over the buttered surface, including the sides. i also spray the cornmeal with a garden mister, but this step is optional. put the dish in the preheating oven.

3. cut the potatoes into large chunks. salt the potatoes generously. melt the remaining butter in a nonstick frying pan or wok. begin frying the potatoes, fry them for about 5 or ten minutes on high heat.

4. while the potatoes are frying, slice the leeks. when potatoes begin to brown, add the leeks to the pan.

5. grate your cheese. take the casserole dish out of the oven.

6. gently cover the bottom of the cornmeal crust in the casserole dish with half the cheese.

7. add the pepper, paprika, and curry powder to the frying pan. stir until leeks are wilted.

8. add the potato and leek mixture to the casserole dish on top of the cheese. cover with the remaining cheese.

9. in a two-cup measuring cup, crack the four eggs. add enough milk to the eggs to make 2 cups of total liquid. beat thoroughly.

10. pour the egg and milk mixture into the casserole over the potatoes leeks and cheese.

11. place the casserole dish in the oven for about 30-40 minutes. test if it's thoroughly cooked by sticking a fork in it. if the eggs have not set, the center will still be runny.

12. cut into sections and serve. also great cold the following day.