Leek and cheese pie

Name: Leek and cheese pie
Ingredients: 500 g flour; 1 teaspoon salt; 200 g cold butter; 1 egg; 3 tablespoons cold milk or cold water; 1 kg leek; 3 tablespoons oil; 1 teaspoon salt; 1/2 teaspoon ground pepper; 3 eggs; 200 g cheese; 200 g sour cream; 1 tablespoon breadcrumbs; 1 egg yolk

Appetizers - Leek and cheese pie by Lavinia P. - Recipia

The green part goes into the leek and cheese pie too, as long as the leaves aren't too tough; the crust is sealed over the top and turns golden. The sautéed leek is mixed with eggs, sour cream and cheese, while the breadcrumbs on the base absorb some of the filling's moisture. I slice the rounds fairly thin so long pieces don't stick out of a slice. Preparation: 35 minutes. Cooking: 57 minutes. Rest: 60 minutes. Total time: 152 minutes. Serves: 8. Approximately 720 kcal and 20 g protein per serving.

Ingredients

For the crust

500 g flour
1 teaspoon salt
200 g cold butter
1 egg
3 tablespoons cold milk or cold water

For the filling

1 kg leek
3 tablespoons oil
1 teaspoon salt
1/2 teaspoon ground pepper
3 eggs
200 g cheese
200 g sour cream
1 tablespoon breadcrumbs
1 egg yolk

Preparation

1. Mix the flour with 1 teaspoon salt and the cold butter cut into cubes. Add the egg and 3 tablespoons cold milk or cold water, then knead until you have an elastic, non-sticky dough. 2. Wrap the dough in plastic wrap and leave it in the fridge for an hour. 3. Wash the leek and slice it into rounds, including the green part. Use the green leaves too if they aren't tough. Sauté it in 3 tablespoons oil with 1 teaspoon salt and 1/2 teaspoon pepper for 12 minutes, until soft and no liquid is pooling in the pan. 4. Beat the 3 eggs, add the grated cheese and sour cream, then mix them with the sautéed leek. 5. Divide the dough into two pieces, one about a third and the other two thirds. Roll out the larger piece in a springform cake tin, covering the base and sides. Sprinkle the breadcrumbs over the base, add the filling and cover with the remaining dough. Brush the top with the egg yolk. 6. Bake at 180°C for 45 minutes, until golden.

Notes

I serve it with a green salad dressed with vinegar, not another hot side. The cheese can be replaced with 200 g emmental; the dough contains gluten, and the filling contains dairy and eggs. It keeps covered in the fridge for up to 3 days; for a drier crust, I reheat it in the oven. A 26 cm springform tin leaves room for the sides and lid without making them too thin. I choose leeks with a firm white stalk and supple green leaves; on older leeks, the green part can be fibrous. The dough needs the full hour in the fridge; if rushed, it softens when I roll it out and sticks to the rolling pin. I slice the rounds about 5 mm thick so long pieces don't get caught between the layers of dough. If the leek is watery after washing, I pat it dry before slicing, then leave it in the pan until no liquid is pooling.