Leek and Bacon Pie

By ChefJune • September 25, 2011 • 5 Comments

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Author Notes: This pie fits into several categories at Chez Julia. I love breakfast any time of day. I especially love having friends over for brunch on Sunday, because its such a leisurely day. This particular recipe was born of a couple of bunches of leeks in the crisper that needed to be used. Where I might have chosen another vegetable, the leeks took center stage. Plump pork sausages from a Greenmarket farmer and a salad of bitter greens with a mustardy vinaigrette are my favorite go-withs. And a bottle of sparkling wine, Bien sur! - ChefJune

Makes one 9-inch deep dish pie

your favorite recipe for one savory crust
4 thick slices bacon
2 cups chopped leeks (both white and pale green sections)
1 clove garlic, finely chopped
2 extra large eggs.
1 cup crème fraîche (or sour cream)
1 tablespoon organic unbleached flour
1/2 teaspoon sea salt
1/4 teaspoon freshly ground white pepper|
a dash of hot pepper sauce

Heat oven to 375 degrees F. Fry the bacon. Drain well and cut the crisp strips into 1/4-1/2 inch slices. Sauté the leeks and garlic in the bacon fat until soft. Put the leek mixture and the bacon into the pie shell.
Beat the eggs in a medium-sized non-reactive bowl. Blend in the remaining ingredients. Pour the mixture over the leeks and bacon. Bake for 45 minutes. Custard should still be shaky in the center.
Allow to sit for 10 or 15 minutes before serving. This is good served at room temperature, also.

This recipe was entered in the contest for Your Best Cheap Feast
This recipe was entered in the contest for Your Best Leeks
This recipe was entered in the contest for Your Best Pub Food
This recipe was entered in the contest for Your Best Dish with Meat as a Flavoring
This recipe was entered in the contest for Your Best Root Vegetable Side

Tags: Easy, great on a buffet, savory, travels well