Last Saturday we had an evening among friends and guess who cooked?…me. Continue reading
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.