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Name: Flemish Leek Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 2 lb Leeks; Pie crust (9 inch) --; 2/3 c Heavy cream; 3 Egg yolks; ds Nutmeg -- grated; 4 tb Butter; 1 Eggs; Salt; Black pepper -- ground; Unbaked (2-crust)

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INGREDIENTS

2 lb Leeks
Pie crust (9 inch) --
2/3 c Heavy cream
3 Egg yolks
ds Nutmeg -- grated
4 tb Butter
1 Eggs
Salt
Black pepper -- ground
Unbaked (2-crust)

Servings

INSTRUCTIONS

Cream and finely slice the leeks (be sure to wash them well, as leeks always have sand and dirt between the leaves) and saute in butter over medium low heat-they should just melt down, not brown. When soft and limp, salt and pepper them to taste and spread them in the chilled pastry shell. Beat the egg yolks and whole egg with heavy cream and pour over the leeks. Give it a grating of nutmeg, roll out the remaining pastry, fit it over the filling as a top crust, and cut a 1/2 inch hole in the center. Bake at 450 for 10 minutes, then reduce the heat to 350, and continue cooking until the custard is set and the pastry nicely browned, about 30 minutes. Serve warm or cooled. Recipe By : from The New James Beard cookbook From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Flemish Leek Pie

2 lb Leeks
 Pie crust  (9 inch) --
2/3 c Heavy cream
3 Egg yolks
 ds Nutmeg -- grated
4 tb Butter
1 Eggs
 Salt
 Black pepper -- ground
 Unbaked (2-crust)

Cream and finely slice the leeks (be sure to wash them well, as leeks  always have sand and dirt between the leaves) and saute in butter over  medium low heat-they should just melt down, not brown. When soft and limp,  salt and pepper them to taste and spread them in the chilled pastry shell.  Beat the egg yolks and whole egg with heavy cream and pour over the leeks.  Give it a grating of nutmeg, roll out the remaining pastry, fit it over the  filling as a top crust, and cut a 1/2 inch hole in the center. Bake at 450  for 10 minutes, then reduce the heat to 350, and continue cooking until the  custard is set and the pastry nicely browned, about 30 minutes. Serve warm  or cooled.    Recipe By     : from The New James Beard cookbook    From:                                 Date:    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (282g)
Recipe Makes: 6 Servings

Calories: 480
Calories from Fat: 317 (66%)

Amt Per Serving		% DV

	Total Fat 35.2g	47 %
	Saturated Fat 15.8g	79 %
	Monounsaturated Fat 13g
	Polyunsanturated Fat 4.1g
Cholesterol 1053.9mg		324 %
Sodium 180.4mg		6 %
Potassium 411.8mg		11 %
Total Carbohydrate 24.3g		7 %
	Dietary Fiber 2.7g	11 %
	Sugars, other 21.6g
Protein 18.6g		27 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 480

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