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Makes
one 9-inch deep dish pie
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
Ingredients
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your favorite recipe for one savory crust
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4
thick slices bacon
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2 cups
chopped leeks (both white and pale green sections)
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1
clove garlic, finely chopped
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2
extra large eggs.
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1 cup
crème fraîche (or sour cream)
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1 tablespoon
organic unbleached flour
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1/2 teaspoon
sea salt
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1/4 teaspoon
freshly ground white pepper|
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a dash of hot pepper sauce
Directions
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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.
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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.
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Allow to sit for 10 or 15 minutes before serving. This is good served at room temperature, also.
30+ years a chef, educator, writer, consultant, "winie," travel guide/coordinator
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