Leek Pie

Leek Pie
  • 8 servings
  • 0:15 Preparation
  • 0:35 Cooking
  • 0:50 Total Time


Add all
  • 6


  • 2 Tbsp.
    (30 mL)


  • Salt and freshly ground pepper

  • commercial shortcrust pastry

  • 4


  • 3 Tbsp.
    (45 mL)

    35% cream

  • 1/2 cup
    (125 mL)


  • 3 oz
    (90 g)

    cheddar cheese

  • 2 tsp.
    (10 mL)

    dried thyme

  • 2 Tbsp.
    (30 mL)

    chives, snipped


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.

Source: Metro

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
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