Hi. Here is a recipe for leek pie. Wait, do I need to tell you a moving story about leek pie and how preparing it reminds me of the summer I spent in France, watching the sunset from my bedroom window before walking downtown to a cafe where wine melts away the language barrier, text wedged among 900 professional-quality photos of the under-construction leek pie? No? I can just show you a shoddy Instagram of my food and get to the recipe? Cool.
Leek Pie Recipe
- 1 cups all-purpose flour
- 1/4 cup whole wheat flour
- 1/4 teaspoon salt
- 1/2 cup vegetable shortening, chilled
- 2-3 tablespoons (or more) ice water
In a large bowl, mix flour and salt together with a fork. Cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2-3 tablespoons ice water over the flour/salt mixture. Mix with a fork, if necessary adding more water a few drops at a time, until the dough comes together. Gently gather the dough into a ball, wrap in plastic wrap or put in a plastic bag, and refrigerate for at least 30 minutes.
- 2 tablespoons butter
- 2-4 leeks, chopped (This depends on how big your leeks are. This time, my leeks were approximately the size of a small baseball bat, so I used two. Err on the side of too much rather than too little — the leeks will cook down quite a bit.)
- 5 cloves garlic, minced
- salt and pepper
- 1 cup milk (any kind, I use nonfat because that’s what we have)
- 2 eggs, beaten
- 2 cups shredded cheese of the Swiss/Gruyere variety (I use 1 cup baby Swiss and 1 cup Gruyere)
Preheat oven to 375F. In a large stock pot, melt butter over medium heat. Add leeks and garlic and stir. Cook, stirring occasionally, until the leeks are soft enough for you to want to eat them. This takes me around 20 minutes. If you’re not sure, taste a dark green piece of leek to check (these are more tough than the light parts). Add salt and pepper and mix well. Lower the heat a bit (to medium low) and stir in milk, eggs, and cheese. Stir. Continue to cook, stirring occasionally, until the mixture is heated through and the cheese is melted. Meanwhile, roll out your dough and put it in a 9″ pie pan. (You could blind bake the crust but I never bother and it turns out fine in this recipe.) Pour the leek mixture into the crust. Bake for 40 minutes (or maybe a little longer), until filling is set and golden brown on top and a knife inserted in the middle comes out clean. Allow pie to sit for at least 10 minutes before slicing. If you notice liquid pooling on top of the pie, pour it off.
What starts out looking like too much leek ends up being just the right amount!
P.S. For extra fun, fry and add some veggie bacon!
—Inspired by French Leek Pie.