Last Saturday we had an evening among friends and guess who cooked?…me. I made some pulled pork, a broccoli salad and meringues with cream as a dessert. I guess this was my first “catering” experience as we brought all the food to Andy’s home and consumed it there. The three of us (Andy my fiancé and me) met at my place, packed everything and placed it in Andy’s car. While my fiancé was moving his car to park it to a better spot, we saw him stop abruptly: he had perforated his tyre. After a little hesitation we decided to change the tyre ourselves. It took us ten minutes to figure it out and twenty minutes to change it but I admit (as someone who doesn’t even have a driver’s licence) I learned something different that day. That night we went to bed at four and since, unlike Ste my fiancé I can’t sleep long in the morning, I decided to get busy in the kitchen and so I prepared this leek pie that we shared once he was released from Morpheus’ arms.
Creamy Leek Pie
For a 28-30 cm pie mould
Prep time: 15 min
Cook time: 40-45 min
330 g leeks
1 tbsp. butter
100 g sour cream
80 g ham (I used turkey ham)
130g grated Swiss cheese
1 tbsp. flour
2 dl milk
1 tbsp. mustard
1 round short crust pastry (32 cm large)
Salt and pepper
Heat oven at 220°C.
Cut the leeks into ½ cm thick slices.
Heat the butter in a medium non-stick pan; add the leeks, season with salt and pepper. Cook covered for 10 min on a medium fire until they have softened. Meanwhile cut the ham into cubes and add it to the leeks once they are done. Leave aside to cool a little.
In a bowl mix together the milk with the sour cream, the eggs, the flour and a little nutmeg.
Place the short crust in a baking dish, spread the mustard on the bottom and then pierce the dough more times with a fork.
Distribute the leeks and ham on top and follow with the grated cheese. Pour the milk, cream, and egg, flour mixture on top; make sure the liquid covers all the leeks. Sprinkle a little pepper on top and place the pie on the lower part of the oven for 30-35 min.