Just made this today...adapted from a couple of leek pie recipes I saw on Allrecipes.com and epicurious.com so that it wouldn't cause you to need an immediate cardiac stent. But OMG it is good.
1 9" piecrust or if you are feeling fancy, a sheet of puff pastry (seriously, puff pastry was delivered to us by tiny angels and should be consumed whenever possible.)
2-3 large leaks, finely chopped
2 shallots, finely chopped
2 cloves crushed garlic
3 strips of country bacon (can use turkey bacon if you are trying to be skinny)
1tsp. rock salt, 1tsp crushed pepper
1/2 cup fat free 1/2 n 1/2
1cup shredded gruyere (if you like creamy) or manchego (if you like a bite)
Melt about 1T. butter in a pan and saute the leeks, shallots, and garlic. Next, cook the bacon in the microwave in between several paper towels to absorb the grease until crispy and crumble into the leek mixture. Add salt and pepper, 1/2 n 1/2 and cheese and stir until all combined. Prepare your crust in a 9" pan with whatever fancy thing you want to do with the rim. Pour in the mixture and bake at 375 until the 'custard' sets...should be nice n brown on the top. I am going to have it with a wilted baby spinach salad since it is in-season, but it really would go great with whatever seasonal salad you may want to make.
Wine; But of course! I would probably choose a nice Washington State Chardonnay since it tends to be a little lighter. Other option would be a nice hefeweissen...mmm. Ok, I just drooled on the computer.
2-3 large leaks, finely chopped
2 shallots, finely chopped
2 cloves crushed garlic
3 strips of country bacon (can use turkey bacon if you are trying to be skinny)
1tsp. rock salt, 1tsp crushed pepper
1/2 cup fat free 1/2 n 1/2
1cup shredded gruyere (if you like creamy) or manchego (if you like a bite)
Melt about 1T. butter in a pan and saute the leeks, shallots, and garlic. Next, cook the bacon in the microwave in between several paper towels to absorb the grease until crispy and crumble into the leek mixture. Add salt and pepper, 1/2 n 1/2 and cheese and stir until all combined. Prepare your crust in a 9" pan with whatever fancy thing you want to do with the rim. Pour in the mixture and bake at 375 until the 'custard' sets...should be nice n brown on the top. I am going to have it with a wilted baby spinach salad since it is in-season, but it really would go great with whatever seasonal salad you may want to make. Wine; But of course! I would probably choose a nice Washington State Chardonnay since it tends to be a little lighter. Other option would be a nice hefeweissen...mmm. Ok, I just drooled on the computer.
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