Leek Pie
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| Serves | 1 (9 in pie) |
| Region | French |
| Website | Slightly adapted from Allrecipes.com |
This leek pie is a showstopper. The sliced leeks are sautéed in butter and lardon—cubed pork fat, oftentimes made from pancetta. You then add cheese and cream to the leeks and transfer the mixture into a buttery piecrust and bake. This is a truly swoon worthy entrée; make it when you want to indulge.
Ingredients
- 1 9 in refrigerated pie crust (homemade or store-bought)
- 2 Teaspoons butter
- 3 leeks (chopped)
- 1 cup half and half
- 1 1/4 Cups grated Gruyere cheese
- 1/4 Pound pancetta (cubed)
Note
Make sure to thoroughly wash the leeks, as they can be quite dirty. I thinly slice the leeks until I get to a junction where the outer leaves branch away, I then discard the remainder of that layer (as it is tough). I repeat this process until the leek has been cut in its entirety. You want to use the white and light green parts of the leeks, making sure to discard the dark green layers.
Directions
| Step 1 | |
| Preheat oven to 375 degrees F (190 degrees C). | |
| Step 2 | |
| Heat butter and pancetta in a large saucepan over medium-low heat. Stir in leeks; cook, stirring occasionally, for about 10 minutes, or until soft. Season with salt and pepper. Reduce heat to low. Stir in cream and cheese, and warm through. Pour mixture into pie shell | |
| Step 3 | |
| Bake in preheated oven for 30 minutes, or until custard is set and golden on top. Allow to sit 10 minutes before cutting pie into wedges. | |