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Categories:Viewed: 52 - Published at: 6 years ago
Ingredients
- 1 refrigerated pie crust (half of 15-ounce package), room temperature
- 1 teaspoon all purpose flour
- 2 tablespoons (1/4 stick) butter
- 2 cups chopped leeks (white and pale green parts only)
- 1/4 cup chopped fresh parsley
- 6 slices bacon, cut into 1/2-inch pieces
- 3 large eggs
- 2/3 cup whipping cream
- 1/3 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon ground nutmeg
Method
- Preheat oven to 425F.
- Unfold crust on work surface.
- Using wet fingertips, press together any cracks to seal.
- 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.
- Pierce crust bottom all over with fork.
- Bake until pale golden, about 10 minutes.
- Set aside.
- Reduce oven temperature to 400F.
- Melt 2 tablespoons butter in heavy medium skillet over medium heat.
- Add leeks and parsley; saute until beginning to soften, about 3 minutes.
- Spoon mixture into crust.
- Cook bacon in same skillet until crisp.
- Using slotted spoon, transfer bacon to paper towels and drain.
- Sprinkle bacon over leeks.
- Beat eggs, cream, milk, salt, pepper and nutmeg in small bowl to blend; pour into crust.
- Bake pie until filling is set in center, about 25 minutes.
- Remove pan sides.
- Transfer pie to platter and serve.
