Wednesday, December 10, 2014

Leek Pie

Leek Pie
This is great for when you need something quick and easy. This pie can be served for any meal. I've had it for breakfast or brunch with a side of bacon or sausage and for lunch or dinner with a salad.

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


#Leeks #Pie

2 comments: