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