• Ingredients: 25
  • Serves: 6

Egg, bacon and leek pie with butter, chopped leeks, chopped fresh parsley, , large eggs, whipping cream, milk, salt, pepper, ground nutmeg.

Ingredients

  • 2 tbsps. butter
  • 2 cups chopped leeks
  • 1/4 cup chopped fresh parsley
  • 6 slices bacon, cut into 1/2-inch pcs.
  • 3 large eggs
  • 2/3 cup whipping cream
  • 1/3 cup milk
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/8 tsp. ground nutmeg

Salad

Dressing

Grilling And Serving

  • Fresh herb sprigs
  • Lemon wedges

Whisk together in medium bowl:

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

  1. Step 1 Preheat oven to 425°F. Unfold crust on work surface. Using wet fingertips, press together any cracks to seal.
  2. Step 2 Spread flour over. Place crust, floured side down, in 9-inch tart pan with removable bottom. Fold edge in; press firmly, forming double-thick sides.
  3. Step 3 Pierce crust bottom all over with fork. Bake until pale golden, about 10 minutes. Set aside. Reduce oven temperature to 400°F.
  4. Step 4 Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add leeks and parsley; sauté until beginning to soften, about 3 minutes.

    For this step you will need

  5. Step 5 Spoon mixture into crust. Cook bacon in same skillet until crisp. Using slotted spoon, transfer bacon to paper towels and drain.
  6. Step 6 Sprinkle bacon over leeks. Beat eggs, cream, milk, salt, pepper and nutmeg in small bowl to blend; pour into crust.

    For this step you will need

  7. Step 7 Bake pie until filling is set in center, about 25 minutes. Remove pan sides. Transfer pie to platter and serve.

Nutrition information

Calories 625 Carbohydrates 43 g (14%)
Fat 46 g (71%) Protein 10 g (20%)
Saturated Fat 20 g (99%) Sodium 687 mg (29%)
Polyunsaturated Fat 5 g Fiber 2 g (8%)
Monounsaturated Fat 17 g Cholesterol 154 mg (51%)