Ingredients with Measurements:
- 2 cups of all-purpose flour
- 1/2 tsp of salt
- 1/2 cup of unsalted butter, cold and cubed
- 1/4 cup of ice water
- 2 large leeks, sliced
- 2 tbsp of olive oil
- 1/2 lb of Blaand cheese, crumbled
- 3 eggs
- 1/2 cup of heavy cream
- 1/4 tsp of black pepper
- 1/4 tsp of nutmeg
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, combine the flour and salt. Add the cubed butter and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
3. Add the ice water to the mixture, a tablespoon at a time, until the dough comes together. Form the dough into a ball and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
4. In a large skillet, heat the olive oil over medium heat. Add the sliced leeks and sauté until they are tender and lightly browned, about 10 minutes. Remove from heat and set aside.
5. Roll out the chilled dough on a floured surface to fit the pie dish. Transfer the dough to the dish and trim the edges.
6. In a mixing bowl, whisk together the eggs, heavy cream, black pepper, and nutmeg. Stir in the crumbled Blaand cheese and sautéed leeks.
7. Pour the mixture into the prepared pie crust.
8. Bake the pie 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: 45 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Fat: 31g
Carbohydrates: 25g
Protein: 11g
Sodium: 310mg
Sugar: 2g
Substitutions for ingredients:
- Blaand cheese can be substituted with feta or goat cheese.
- Leeks can be substituted with onions.
Variations:
- Add cooked bacon or ham for a meatier version.
- Add chopped spinach or kale for extra greens.
- Use a different type of cheese, such as cheddar or gouda.
Tips and tricks:
- Make sure the butter is cold when making the dough to ensure a flaky crust.
- Blind bake the crust for 10-15 minutes before adding the filling to prevent a soggy bottom.
- Let the pie cool for a few minutes before slicing to prevent the filling from spilling out.
Storage instructions:
Store leftover pie in an airtight container 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 side salad and crusty bread.
Garnishes:
Sprinkle chopped fresh herbs, such as parsley or chives, over the top of the pie before serving.
Pairings:
Pair the pie with a crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
Serve the pie with a side salad or roasted vegetables.
Troubleshooting advice:
- If the crust is too dry, add a tablespoon of ice water at a time until it comes together.
- If the filling is too runny, add more cheese or eggs to thicken it up.
Food safety advice:
Make sure the pie is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Blaand cheese is a traditional Scottish cheese made from whey. It has a crumbly texture and a tangy flavor.
Flavor profiles:
The Blaand and Leek Pie has a savory, cheesy flavor with a hint of sweetness from the leeks. The crust is buttery and flaky.
Serving suggestions:
Serve the pie as a main dish for lunch or dinner. It can also be served as a side dish for a larger meal.
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Region: British