Leek Pie

Eggs, milk, bacon, and leeks — leek pie lets you keep it simple and good.
By Mary Preus Hamilton
January/February 1983
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If you're Wales, make sure you have leek pie.
Photo by Fotolia/ld1976


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This savory entrée —in which the country goodness of eggs and milk is complemented by the brisk flavors of leeks and bacon — is very nearly the national dish of Wales. To whip up a leek pie, first line a pie pan with your favorite pastry, brush the shell with beaten egg, and bake it for 5 minutes in a 425 °F oven. Meanwhile, slice 8 medium leeks into bite sized pieces and steam them for about 10 minutes (don't forget to take the pie shell out on time!). Drain the leeks well, place them in the crust, and add 4 slices of bacon (chopped). Beat 3 eggs with 2 cups of milk or cream, 1/2 teaspoon of kelp or sea salt, and 1/8 teaspoon of nutmeg. Pour the egg mixture over the bacon and leeks, and put the pan into a 350°F oven for 10 minutes before turning the heat down to 325° and letting the pie continue to bake until the filling has set (about 20 minutes more).

This hearty dish makes a delicious light dinner when served with fresh greens or fruit salad.


For more recipes see The Leek: A Noble Vegetable for All Seasons








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