Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup cold water
- 1/4 teaspoon salt
- 2 cups fresh nettle leaves, washed and chopped
- 2 cups leeks, washed and 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
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, combine the flour and salt. Add the chilled butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
3. Add the cold water and mix 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, sauté the nettle leaves and leeks until they are tender, about 5-7 minutes.
5. In a separate bowl, whisk together the heavy cream, eggs, black pepper, and nutmeg.
6. Roll out the chilled dough on a floured surface and transfer it to the pie dish. Trim the edges and prick the bottom with a fork.
7. Spread the nettle and leek mixture evenly over the dough. Pour the egg mixture over the top and sprinkle with Parmesan cheese.
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: 45 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 22g
Carbohydrates: 21g
Protein: 10g
Sodium: 250mg
Fiber: 2g
Sugar: 2g
Substitutions for ingredients:
- You can substitute spinach or kale for the nettle leaves.
- You can substitute onions for the leeks.
- You can use half-and-half instead of heavy cream.
Variations:
- Add cooked bacon or ham for a meatier version.
- Add mushrooms or cherry tomatoes for more flavor.
- Use a different type of cheese, such as feta or cheddar.
Tips and tricks:
- Be sure to wash the nettle leaves thoroughly to remove any dirt or debris.
- Use a sharp knife to slice the leeks thinly.
- Blind bake the crust for 10 minutes before adding the filling to prevent a soggy bottom.
Storage instructions:
Store any leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pie in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pie on a platter with a garnish of fresh herbs, such as parsley or thyme.
Garnishes:
Fresh herbs, such as parsley or thyme.
Pairings:
Serve the pie with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted carrots and parsnips
- Garlic mashed potatoes
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil.
- If the filling is not setting, bake for an additional 5-10 minutes.
Food safety advice:
Be sure to wash all produce thoroughly before using.
Food history:
Nettle has been used for centuries as a medicinal herb and food source. It is high in vitamins and minerals and has a unique flavor that pairs well with savory dishes.
Flavor profiles:
The nettle and leek pie has a savory and slightly earthy flavor, with a creamy and cheesy filling.
Serving suggestions:
Serve the pie warm or at room temperature as a main course for lunch or dinner.
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