Ingredients with Measurements:
- 1 pie crust (homemade or store-bought)
- 1 tablespoon olive oil
- 2 cups chopped arctic butterbur leaves
- 2 cups sliced leeks
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 3 eggs
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Mixing bowl
- Whisk
- Saute pan
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pie crust and place it in the pie dish. Trim the edges and set aside.
3. Heat the olive oil in a saute pan over medium heat. Add the chopped arctic butterbur leaves and sliced leeks. Cook until the vegetables are tender, about 8-10 minutes.
4. Season the vegetables with salt, black pepper, and nutmeg. Remove from heat and let cool.
5. In a mixing bowl, whisk together the eggs and heavy cream. Add the grated Parmesan cheese and mix well.
6. Add the cooled vegetables to the egg mixture and stir to combine.
7. Pour the mixture into the prepared pie crust.
8. Bake for 35-40 minutes, or until the filling is set and the crust is golden brown.
9. Let the pie cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 340
Fat: 26g
Carbohydrates: 15g
Protein: 11g
Fiber: 2g
Sugar: 2g
Substitutions for ingredients:
- Arctic butterbur leaves can be substituted with spinach or kale.
- Leeks can be substituted with onions or shallots.
- Heavy cream can be substituted with half-and-half or whole milk.
- Parmesan cheese can be substituted with any hard cheese.
Variations:
- Add cooked bacon or ham for a meatier version.
- Use a different type of cheese, such as cheddar or Gruyere.
- Add chopped herbs, such as thyme or parsley, for extra flavor.
Tips and tricks:
- Make sure to cool the vegetables before adding them to the egg mixture to avoid curdling.
- Blind bake the pie crust for 10 minutes before adding the filling to prevent a soggy crust.
- Use a pie shield or aluminum foil to cover the edges of the crust to prevent burning.
Storage instructions:
Store leftover pie in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pie in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pie on a platter with a sprinkle of chopped herbs or grated cheese on top.
Garnishes:
Garnish with fresh herbs, such as parsley or chives.
Pairings:
Pair with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Mixed greens salad with vinaigrette dressing
- Garlic mashed potatoes
Troubleshooting advice:
- If the filling is too runny, add more cheese or bake for a few more minutes.
- If the crust is burning, cover the edges with aluminum foil or a pie shield.
Food safety advice:
- Make sure to wash the arctic butterbur leaves thoroughly before cooking.
- Store leftover pie in the refrigerator within 2 hours of cooking.
Food history:
Arctic butterbur is a plant that grows in the Arctic regions of Europe and Asia. It has been used for centuries by indigenous people for medicinal purposes.
Flavor profiles:
The pie has a creamy and savory flavor with a hint of nutmeg.
Serving suggestions:
Serve the pie warm or at room temperature.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A