Creamy Leek Pie
Ingredients:
For the Low Carb Crust
1-1/2 cups of super fine ground almond meal flour (Bob's Mill is my usual brand)
1 large egg
1 egg white
3 Tbl soft or melted butter
For the Creamy Leeks
4 large leeks, cleaned, outer layer removed. Slice into 1/4" slices and then chop. Throw away green leaves and the root end. Do not put them in your garbage disposal. They can clog your disposal.
2 Tbl of butter
grated sea salt and pepper to taste
1 cup of whipping cream
2 cups of shredded Gruyere (Gruyere is a yummy French cheese). You can choose a different cheese, but this will be the most traditional option.
a dusting of cayenne (optional)
Instructions:
Preheat oven to 375 degrees.
For the Low Carb Crust
Mix the ingredients and then press into the pan by hand. Just keep inching it around until you cover the bottom and up the sides of the pie plate.
For the Creamy Leeks
Melt butter in a medium saute pan. Stir in leeks. Cook for about 10 minutes or until soft. Season with salt and pepper. Turn off heat. Add the cream and the cheese. Stir to get the cream hot and melt some of the cheese.
Pour over your crust.
Bake 30 minutes or until custard is set and golden brown. When it's a light golden color it is likely done so I count on that. Let this set for about 10 minutes after it comes out of the oven. That will firm it up a bit more to make clean slices.
Enjoy!
Cheers,
Zola
