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Leek Pie with Nutmeg


Shortcrust pastry dough:
1 onion
125 g wheat flour
½ level tsp baking powder
40 g soft butter or margarine
1 egg
100 g grated cheese
(e.g. Emmental or Gruyère)
3 tbsp chopped parsley


500 g leek
100 g smoked, marbled
150 g cooked ham
1 tbsp cooking oil (e.g. sunflower oil)
3 eggs
250 g double cream
Freshly ground pepper
Freshly grated nutmeg


50 g grated cheese
(e.g. Emmental or Gruyère)
Chopped parsley
Baking paper

Preparation time: 40 minutes

Some experience necessary

1. Wash the leek, halve it lengthwise and cut it into strips of about ½ cm. Cut the bacon and ham into thin strips. Heat the cooking oil in a pan and sauté the bacon and ham strips. Add the leek and leave the mixture to simmer for about 5 minutes at medium heat. Stir frequently. Leave the mixture to cool a little.

2. Finely dice the onion. Mix the flour and baking powder in a mixing bowl. Add the remaining ingredients and use a mixer (dough hooks) to blend it all, starting briefly at low speed and then at the highest speed until a dough is formed. Knead through the dough on a lightly floured work surface.

3. Roll out about two thirds of the dough onto the base of a springform pan. Place the rim
around the base and pierce the dough a few times with a fork. Shape the rest of the dough
into a rim with about 2 cm height.

4. Whisk the eggs with the double cream and spice the mixture with salt, pepper and nutmeg. Spread the leek mixture over the dough base in the springform pan, pour the egg cream over the top and sprinkle with grated cheese.

5. Slide the mould into a preheated oven (top/bottom heat: 200°C, fan-assisted: 180°C). The leek pie will be ready after approx. 40 minutes.

6. Sprinkle the pie with chopped parsley and serve hot.

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