This is when your stock of pie shells comes in handy. I just pull one out of the freezer and let it sit on the counter for about 20 minutes.
You will need:
1 9 inch deep pie shell (I use tenderflake lard)
2 teaspoons butter
3 cups of chopped leeks
1 cup of half and half cream
1 cup of emmentaler cheese (shredded)
1 large portobello mushroom, chopped (optional)
salt and pepper
Preheat oven to 375 degrees.
Melt butter in a large pan over medium heat. Stir in leeks and cook until soft. Add salt and pepper. Reduce heat and stir in cream and cheese. After about 5 minutes, pour mixture into pie shell.
Bake for about 30 minutes or until golden on top. Let pie sit before cutting.
|Leek Pie with Portobello Mushroom|