French Leek Pie

18 Mar

When we received 4 big leeks in the FFTY box, I knew I had to get serious about using them up, so I made this yummy pie (I also made mustard soup). I used Cabot Creamery’s Bacon Cheddar instead of the Gruyere and it was ah-mazing. So much tasty bacon flavor to go with the zesty leeks and toasty crust!


  • 1 (9 inch) refrigerated pie crust
  • 2 teaspoons butter
  • 3 leeks, chopped
  • 1 pinch salt and black pepper to taste
  • 1 cup light cream [I used milk and it worked out fine]
  • 1 1/4 cups shredded Gruyere cheese [I used the bacon cheddar instead]


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Melt butter in a large saucepan over medium-low heat. Stir in leeks; cook, stirring occasionally, for about 10 minutes, or until soft. Season with salt and pepper. Reduce heat to low. Stir in cream and cheese, and warm through. Pour mixture into pie shell
  3. Bake in preheated oven for 30 minutes, or until custard is set and golden on top. Allow to sit 10 minutes before cutting pie into wedges.
–Recipe courtesy d’argent.
As usual, I forgot to take a photo of the finished pie before we cut into it, but here’s a piece of it:


Posted by on March 18, 2012 in Uncategorized


2 responses to “French Leek Pie

  1. Nathalie (@anathemalie)

    April 8, 2012 at 7:31 pm

    I had to put leeks on the “no thanks” list for FFTY after several leek misadventures. If Mark didn’t hate quiche this recipe might have knocked ’em back on there. I’m going to have to investigate this bacon cheddar situation, though…

  2. Emily

    April 10, 2012 at 9:43 pm

    They have the bacon cheddar at Lucky’s.

    Search the blog for “leek” to find quite a few recipes! Leeks are the bomb.

    The pie has no eggs, maybe he would like it, since quiche has eggs?


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