German Leek Pie Recipe
German Leek Pie is a delicious combination of sweet leeks, crispy bacon, and a flaky crust! It's a creamy, savory pie seasoned with classic German spices and an excellent side dish or light meal on its own. Hearty goodness on every bite!
Servings: 8
Calories: 384kcal
Equipment
- Medium to Large Pan
- 9-inch pie pan
Ingredients
German leek pie crust:
- 250 grams flour (8.80 oz or 1 & 2/3 cups)
- 1/2 teaspoon salt
- 130 grams butter (4.70 oz or about 1 stick + 1.5 tablespoons), softened
- 1 medium egg
- pinch sugar
Bacon and leek filling:
- 7 strips bacon (125 grams), (chopped into 1/2 to 3/4 of an inch width)
- 2 medium leeks (about 5 cups when chopped), chopped thinly
- 2 medium eggs
- 250 grams sour cream (8.80 oz or about 1 cup)
- 1 tablespoon cornstarch
- 100 grams Emmental cheese (3.55 oz or 1 & 1/4 cups), grated
- 1/4 teaspoon paprika
- 1/4 teaspoon cumin seeds
- pinch nutmeg
- salt
Instructions
- Start with the pie crust: combine flour, softened butter, egg, sugar, and a pinch of salt in a food processor until you get the texture of a dough.
- Form it into a disc, wrap it in plastic, and chill in the refrigerator for at least thirty minutes.
- While waiting for the dough, prepare the filling by placing the chopped bacon in a cold pan (or skillet).
- Place the skillet over medium-high heat and cook the slices of bacon until crunchy.
- Transfer them to a plate and set them aside for later.
- Remove some of the bacon fat --- keep about three tablespoons in the pan.
- Add the leeks and cumin seeds; cook until the leeks have softened slightly.
- Pour the wine and let it evaporate. Taste and adjust the seasoning by adding salt.
- Remove from the heat and set aside to cool.
- Preheat your oven to 180°C (350°F) and take the dough from the refrigerator.
- Unroll the dough and place it in a 9-inch pie tin. Then, use a fork to randomly prick the bottom of the crust.
- Cover with an aluminum foil and add some dried beans or rice on top.
- Place in the oven for ten to twelve minutes --- then set aside and let cool.
- Combine eggs, sour cream, cornstarch, paprika, nutmeg, and salt in a mixing bowl.
- Add cheese and the bacon from earlier, then mix everything evenly.
- Transfer the leeks into the prebaked crust --- generally about two cups of cooked leeks.
- Pour the bacon and sour cream mixture.
- Place your German leek pie in the middle of the oven for forty-five to fifty minutes or until the top turns golden.
- Set aside to cool, then transfer to a serving plate.
- Slice, serve, and enjoy!
Notes
- Cook's Tip #1: When prebaking your pie crust, make sure that the aluminum paper covers the sides of the pan—this will avoid browning the sides too much.
- Cook's Tip #2: Season the leeks properly before cooking. This helps balance the pie's overall flavor.
- Refer to the post for more tips and substitutions.
Nutrition
Calories: 384kcal | Carbohydrates: 30g | Protein: 10g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 329mg | Potassium: 151mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1196IU | Vitamin C: 3mg | Calcium: 175mg | Iron: 2mg