Ingredients with Measurements:
- 1 pre-made pie crust
- 1 tablespoon olive oil
- 2 leeks, thinly sliced
- 1 Vossakorv sausage, sliced
- 4 eggs
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/2 cup shredded Gruyere cheese
Special equipment needed:
- 9-inch pie dish
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pre-made pie crust and place it into the pie dish. Trim the edges and prick the bottom with a fork.
3. In a skillet, heat the olive oil over medium heat. Add the sliced leeks and cook until they are soft and translucent, about 5 minutes.
4. Add the sliced Vossakorv sausage to the skillet and cook for another 5 minutes, until the sausage is lightly browned.
5. In a mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, and nutmeg.
6. Spread the cooked leeks and sausage evenly in the bottom of the pie crust.
7. Pour the egg mixture over the leeks and sausage.
8. Sprinkle the shredded Gruyere cheese over the top of the egg mixture.
9. Bake the pie in the preheated oven for 35-40 minutes, until the filling is set and the top is golden brown.
10. Remove the pie from the oven and let it cool for 10 minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 453
- Total fat: 36g
- Saturated fat: 18g
- Cholesterol: 246mg
- Sodium: 616mg
- Total carbohydrates: 17g
- Dietary fiber: 1g
- Sugars: 2g
- Protein: 16g
Substitutions for ingredients:
- Instead of Vossakorv sausage, you can use any other type of sausage, such as chorizo or Italian sausage.
- Instead of Gruyere cheese, you can use any other type of cheese that melts well, such as cheddar or Swiss.
Variations:
- Add diced potatoes or mushrooms to the leek and sausage mixture for extra flavor and texture.
- Use a gluten-free pie crust to make this recipe gluten-free.
- Make mini pies by using a muffin tin instead of a pie dish.
Tips and tricks:
- Be sure to prick the bottom of the pie crust with a fork before baking to prevent it from puffing up.
- Let the pie cool for a few minutes before slicing to make it easier to cut.
- This pie can be served hot or cold, making it a great option for picnics or potlucks.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pie, place it in a preheated oven at 350°F for 10-15 minutes, until heated through.
Presentation ideas:
- Serve the pie on a platter with a garnish of fresh herbs, such as parsley or chives.
Garnishes:
- Fresh herbs, such as parsley or chives
Pairings:
- This pie pairs well with a simple green salad or roasted vegetables.
Suggested side dishes:
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the pie crust starts to brown too quickly, cover the edges with foil to prevent burning.
- If the filling is not setting, bake the pie for an additional 5-10 minutes until it is fully cooked.
Food safety advice:
- Be sure to cook the sausage and leeks thoroughly before adding them to the pie.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Vossakorv is a type of Norwegian sausage that is made with pork, beef, and a variety of spices. It is commonly used in traditional Norwegian dishes, such as this pie.
Flavor profiles:
- This pie has a savory and slightly spicy flavor from the Vossakorv sausage, which is balanced by the sweetness of the leeks and the richness of the Gruyere cheese.
Serving suggestions:
- Serve this pie as a main dish for lunch or dinner, or as a savory breakfast option.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Norwegian