Leek, bacon and Beaufort pie

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Leek, bacon and Beaufort pie

Leek, bacon and Beaufort pie

Number of people

1 shortcrust pastry

2 egg yolks + 1 whole egg

6 medium leeks

30 cl of liquid cream

2 slices of smoked bacon 1 cm thick (which can be replaced by smoked matchstick bacon, quite simply)

80 g of beaufort

60 g butter




Preparation: 30 min
Cooking time: 30 min
Step 1
Roll out the shortcrust pastry into a 28 cm mould.
Step 2
Prick the bottom and leave in the refrigerator.
Step 3
Cut the green leeks, wash and drain them, then slice them into 1 cm thick pieces.
Step 4
Melt the butter in a large saucepan, sauté the leeks over medium heat for 5 minutes while stirring.
Step 5
Step 6
Cover and continue cooking for 15 minutes over low heat.
Step 7
Brown the bacon for 4 minutes over high heat, drain.
Step 8
Pour the 30 cl of liquid cream into a bowl, add the egg and 2 yolks, season with strong pepper and whip everything.
Step 9
Preheat the oven to 200°C (thermostat 6-7).
Step 10
On the dough, spread the leeks and bacon.
Step 11
Pour over the cream-egg mixture.
Step 12
Cover with aluminum foil and bake for 30 to 35 minutes.
Step 13
Sprinkle the pie with a level teaspoon of curry powder.
Step 14
Finally, distribute the grated Beaufort cheese.
Step 15
Bake again for a few minutes under the grill in the oven to gratinate lightly.
Step 16
Enjoy your meal!
I add my grain of salt

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