Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 3-4 tablespoons ice water
- 1 tablespoon olive oil
- 2 cups henbit deadnettle leaves, washed and chopped
- 1 cup leeks, thinly sliced
- 1/2 cup heavy cream
- 3 eggs
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/2 cup grated Parmesan cheese
Special equipment needed:
- 9-inch pie dish
- rolling pin
- parchment paper
- pie weights or dried beans
Step-by-step instructions:
1. In a large bowl, mix together flour and salt. Add cubed butter and use a pastry cutter or your fingers to blend until mixture resembles coarse crumbs.
2. Gradually add ice water, 1 tablespoon at a time, and mix until dough comes together. Form into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat oven to 375°F.
4. Roll out dough on a floured surface to fit a 9-inch pie dish. Transfer dough to the dish and trim edges. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment paper and bake for an additional 5 minutes. Set aside to cool.
5. In a skillet, heat olive oil over medium heat. Add henbit deadnettle leaves and leeks and cook until tender, about 5 minutes. Set aside to cool.
6. In a bowl, whisk together heavy cream, eggs, black pepper, nutmeg, and Parmesan cheese. Stir in cooked henbit deadnettle and leeks.
7. Pour mixture into the cooled pie crust and bake for 30-35 minutes, or until filling is set and crust is golden brown.
8. Let cool for 10 minutes before slicing and serving.
Time:
Preparation time: 45 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 23g
Saturated Fat: 13g
Cholesterol: 150mg
Sodium: 350mg
Carbohydrates: 19g
Fiber: 2g
Sugar: 1g
Protein: 9g
Substitutions for ingredients:
- Henbit deadnettle leaves can be substituted with spinach or arugula.
- 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 different herbs or spices to change the flavor profile.
- Add other vegetables such as mushrooms or bell peppers.
Tips and tricks:
- Make sure to chill the dough before rolling it out to prevent it from shrinking in the oven.
- Blind baking the crust before adding the filling ensures a crispy crust.
- Let the pie cool for a few minutes before slicing to prevent the filling from spilling out.
Storage instructions:
Leftovers can be stored in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve on a platter with fresh herbs and sliced lemons.
Garnishes:
Garnish with fresh herbs such as parsley or thyme.
Pairings:
Pair with a light salad or roasted vegetables.
Suggested side dishes:
- Roasted carrots
- Grilled asparagus
- Mixed greens salad
Troubleshooting advice:
- If the crust is too dry, add more ice water.
- If the filling is too runny, bake for a few more minutes or add an extra egg.
Food safety advice:
Make sure to wash the henbit deadnettle leaves thoroughly before using.
Food history:
Henbit deadnettle is a wild edible plant that has been used for centuries in traditional medicine and cuisine.
Flavor profiles:
The pie has a savory and slightly nutty flavor with a hint of sweetness from the leeks.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Taste: Savory, Herby, Earthy, Rich, Comforting