Beer makes batters better, meat more tender, and sauces more flavorful.
Leek Pie
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- #65693
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
6 medium leeks
3 tablespoons olive oil
3/4 cup whole-wheat flour
1 teaspoon salt
pepper, to taste
4 eggs, beaten
1 cup milk
1/2 pound feta cheese, crumbled
directions
Preheat the oven to 375 degrees F.
Strip all the coarse outer leaves and the tops from the leeks. Wash them, then slice the white and tender green parts into 1/2-inch discs.
In a frying pan, heat the oil over a medium burner and saute the leeks in it for 5-6 minutes or until they are slightly tender. Do not let them take more than a little color.
In a mixing bowl, combine the flour, salt and pepper and make a well in the center into which you pour the beaten eggs and milk. Whisk until smooth, about 1 minute, then stir in the crumbled feta and leeks.
Grease a 9-inch quiche dish or pie pan with olive oil, then pour in the mixture. Bake for 45-50 minutes or until a knife blade inserted in the center comes out clean.
This pie can be served warm or cold. If serving warm, let it rest for 5-10 minutes before cutting it.
added by
arkansasfaithcook
nutrition data
Nutritional data has not been calculated yet.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
reviews & comments
March 9, 2010
Easy delicious recipe, one that helped me use up my leeks :) The feta in it was fantastic. Thanks for a great idea.