Leek and Bacon Pie

September 25, 2011
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
In This Recipe
  1. 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.
  2. 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.
  3. Allow to sit for 10 or 15 minutes before serving. This is good served at room temperature, also.

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