Leek Pie
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 35 min |
| Total: | 50 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Vegetables |
| Source: | Metro |
Recipe ingredients
- 6 leeks
- 30 mL (2 Tbsp.) butter*
- Salt and freshly ground pepper
- Commercial shortcrust pastry
- 4 eggs*
- 45 mL (3 Tbsp.) 35% cream
- 125 mL (1/2 cup) milk
- 90 g (3 oz) cheddar cheese*
- 10 mL (2 tsp.) dried thyme
- 30 mL (2 Tbsp.) chives, snipped
Preparation
Cut off and discard the green part of the leeks. Thoroughly clean the remaining part of the leeks and slice thinly. In a non-stick pan, heat the butter and brown the leeks for a few minutes, stirring often. Add salt and pepper and set aside.
Heat the oven to 180°C (350°F). Roll out the pie dough in a 23 cm (9”) round pie plate (or use a rectangular shape) and place the cooked leeks on top.
In a mixing bowl, mix the eggs, cream and milk. Season and pour over the leeks.
Cut the cheese into strips and place on the pie.
Cook in the oven for 30 minutes. Sprinkle with dried thyme. Serve warm with a green salad.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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