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 leeks, white and light green parts only, sliced
- 2 cups chopped pepper saxifrage leaves
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 eggs
- 1 cup heavy cream
- 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, whisk together the flour and salt. Add the cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
2. Add the ice water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F.
4. On a lightly floured surface, roll out the dough into a circle that's about 12 inches in diameter. Transfer the dough to the pie dish and trim the edges. Line the crust with parchment paper and fill with pie weights or dried beans.
5. Bake the crust for 15 minutes. Remove the parchment paper and weights and bake for an additional 5 minutes.
6. In a large skillet, heat the olive oil over medium heat. Add the leeks and cook until softened, about 5 minutes.
7. Add the pepper saxifrage leaves, thyme, salt, and black pepper to the skillet. Cook until the leaves are wilted, about 3-4 minutes.
8. In a medium bowl, whisk together the eggs and heavy cream. Stir in the Parmesan cheese.
9. Spread the leek and pepper saxifrage mixture evenly in the baked pie crust. Pour the egg mixture over the top.
10. Bake the pie for 35-40 minutes, or until the filling is set and the crust is golden brown.
Time:
Preparation time: 45 minutes
Cooking time: 55-60 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 22g
Protein: 9g
Fiber: 2g
Sugar: 2g
Sodium: 370mg
Substitutions for ingredients:
- Instead of pepper saxifrage, you can use spinach or Swiss chard.
- Instead of heavy cream, you can use half-and-half or whole milk.
- Instead of Parmesan cheese, you can use another hard cheese like Pecorino Romano or Asiago.
Variations:
- Add cooked bacon or ham to the filling for a meatier pie.
- Use a different type of cheese, like Gruyere or cheddar.
- Add some chopped fresh herbs, like parsley or chives, to the filling.
Tips and tricks:
- Make sure the butter and water are very cold when making the crust to ensure a flaky texture.
- Don't overwork the dough when mixing or rolling it out, as this can make it tough.
- If the edges of the crust are browning too quickly, cover them with foil or a pie shield.
- Let the pie cool for at least 10 minutes before slicing to allow the filling to set.
Storage instructions:
Store leftover pie in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave or oven until warmed through.
Presentation ideas:
Serve the pie on a platter with a sprinkle of fresh herbs on top.
Garnishes:
Sprinkle some extra grated Parmesan cheese on top before serving.
Pairings:
This pie pairs well with a simple green salad dressed with lemon vinaigrette.
Suggested side dishes:
Roasted vegetables or a side of rice would be a great accompaniment to this pie.
Troubleshooting advice:
- If the crust is too dry, add a little more water, one teaspoon at a time.
- If the filling is too runny, make sure the pie has baked long enough and let it cool for a few minutes before slicing.
- If the crust is shrinking or slumping, make sure it's chilled before baking and don't stretch it too much when transferring it to the pie dish.
Food safety advice:
Make sure the eggs are fully cooked before serving.
Food history:
Pepper saxifrage is a wild plant that grows in wet areas in Europe and Asia. It has a spicy flavor and is often used in traditional dishes in Scandinavia and Russia.
Flavor profiles:
This pie has a savory, creamy filling with a flaky, buttery crust. The pepper saxifrage adds a slightly spicy and earthy flavor.
Serving suggestions:
Serve this pie as a main dish for lunch or dinner, or as part of a brunch spread.
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