"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Dion Leek Pie Recipe

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This recipe for Dion Leek Pie, by , is from A Family Cookbook for Jennie and Vincent, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie Convisser
Added: Wednesday, October 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pie crust (open)

4 leeks
3 T. flour
4 T. butter
1 c. cream
4 T. grated Parmesian Cheese
pinch nutmeg, salt, pepper

Directions:
Directions:
1) prepare (or buy) one open pie crust.
2) cut off and discard tough, dark green leaves of leeks.
3) using only white stem and a few inches of tender green of the leeks, cut lengthwise in half, and again, and swish in a bowl of cold water (to remove dirt/sand).
4) chop cleaned leeks very finely, or shred in food processor
5) saute leeks in 1 T. butter, and set aside in large bowl.
6) prepare White Sauce, gradually adding 3 T. butter, 3 T. flour, and 1 cup cream while whisking together over medium heat, until thickens.
7) pour white sauce into bowl with sauteed leeks; add shredded parmesian cheese, nutmeg, salt and pepper; and stir together until well mixed.
8) pour contents of bowl into pie crust.
9) bake at 375 for 30-40 minutes, until golden brown and slightly firm to the touch.

Number Of Servings:
Number Of Servings:
4 as main course, 6-8 as appetizer
Preparation Time:
Preparation Time:
30 min for pie crust, 30 for filling, 30 for cooking
Personal Notes:
Personal Notes:
This recipe came to me from my mother and is a holiday favorite in our French Canadian family (Les Dions).

 

 

 

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