Egg, leek and bacon pie
Egg, leek, and bacon pie combines crispy bacon, tender leeks, and rich eggs into a creamy filling baked to perfection. This dish is an ideal choice for breakfast, brunch, or a satisfying dinner.
Cook time 40 min
Prep time 15 min
Ingredients:
8 bacon strips2 tbsp olive oil
2 leeks
6 eggs
1/2 cup light sour cream
1 tbsp mustard
Egg, leek, and bacon pie is a delightful fusion of savory flavors that brings together crispy bacon, tender leeks, and rich eggs in a deliciously creamy mixture. This dish is perfect for a hearty breakfast, brunch, or even dinner, offering a satisfying meal that's both comforting and easy to make.
Instructions:
Preheat your oven to 375°F (190°C).
- Cut the bacon strips into bite-sized pieces.
- Clean the leeks thoroughly and slice them into thin rounds.
- Heat a large skillet over medium heat.
- Add the bacon pieces and cook until crispy, about 5-7 minutes.
- Remove the bacon from the skillet and drain on paper towels. Discard most of the bacon fat, leaving a small amount in the skillet.
- Add 2 tbsp of olive oil to the skillet and heat over medium heat.
- Add the sliced leeks to the skillet and cook for about 5-7 minutes, until they are soft and beginning to caramelize. Stir occasionally to ensure they cook evenly.
- Remove the skillet from heat and let the leeks cool slightly.
- In a large bowl, crack and beat the 6 eggs.
- Add the light sour cream and mustard to the eggs and whisk until well combined.
- Season the mixture with salt and pepper to taste.
- In a greased pie dish, evenly spread the cooked leeks.
- Scatter the cooked bacon on top of the leeks.
- Pour the egg mixture over the leeks and bacon, ensuring it’s evenly distributed.
- Place the pie dish in the preheated oven and bake for 25-30 minutes, or until the pie is set and golden on top.
- You can check for doneness by inserting a knife into the center; if it comes out clean, the pie is ready.
- Remove the pie from the oven and let it cool for a few minutes before serving.
- Slice and serve warm. Enjoy your delicious Egg, Leek, and Bacon Pie!
This egg, leek, and bacon pie is a versatile dish that brings together simple yet flavorful ingredients into a delightful meal. The combination of crispy bacon, sweet caramelized leeks, and creamy eggs makes this pie a crowd-pleaser that's sure to become a favorite. Whether you serve it hot or at room temperature, it's bound to be a delicious and satisfying dish for any occasion.
Egg, leek and bacon pie FAQ:
Bake the Egg, Leek, and Bacon Pie for 25-30 minutes at 375°F (190°C), or until it is set and golden on top.
Check for doneness by inserting a knife into the center of the pie. If it comes out clean, the pie is ready.
Yes, store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm in an oven or microwave until heated through.
You can substitute light sour cream with plain Greek yogurt or regular sour cream for a similar texture and tangy flavor.
Yes, you can use turkey bacon or any other variety of bacon. For leeks, if unavailable, substituting with green onions can work, but the flavor will differ slightly.
Cooking Tips:
- When cooking the bacon, ensure it becomes crisp, as this will add a nice texture to the pie.
- Be sure to thoroughly wash and clean the leeks, as dirt can sometimes be hidden between the layers.
- Allow the leeks to cook until they are soft and slightly caramelized to bring out their sweetness.
- Mix the eggs well with the sour cream and mustard to ensure a smooth, evenly flavored filling.
- Bake the pie until the egg mixture is fully set; this can be checked by inserting a knife in the center—it should come out clean.
- Let the pie rest for about 10 minutes after baking to make slicing easier.
Nutrition Facts
6 ServingsCalories 290kcal
Protein 20g
Carbohydrates 11g
Fiber 1.19g
Sugar 2.52g
Fat 24g
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