There is an over abundance of blarney coming from the
politicians. Let's mitigate the noise with an Irish Pie
and some wine.
This recipe was featured in Death in the Science Classroom
Egg, Bacon, and Leek Pie with Syrah
Cut into six pie wedges, this dish is perfect for parties and informal gatherings. Rick likes to
take this dish to parties and it’s just easier to make two pies since most of the time the frozen pie
crusts come two to a package. This dish pairs with a Syrah and the one Rick likes is from
Clos LaChance.
6 Servings
1 refrigerated piecrust (half of 15-ounce package), room temperature
1 teaspoon all-purpose flour
2 tablespoons (1/4 stick) butter
2 cups chopped leeks (white and pale green parts only)
1/4 cup chopped fresh parsley
6 slices bacon, cut into 1/2-inch pieces
3 large eggs
2/3 cup whipping cream
1/3 cup milk
1/4 teaspoon salt and pepper
1/8 teaspoon ground nutmeg
Procedure needs to be followed at all times. The first step is to open the wine bottle and pour
a glass. Now, you are ready to begin
Preheat oven to 425F. Pierce crust bottom all over with fork. Bake until pale golden, about
10 minutes. Set aside. Reduce oven temperature to 400°F.
Melt 2 tablespoons butter in heavy, medium skillet over medium heat. Add leeks and parsley;
sauté until beginning to soften, about 3 minutes. Spoon mixture into crust. Cook bacon in same
skillet until crisp. Using slotted spoon, transfer bacon to paper towels and drain. Sprinkle bacon
over leeks.
Beat eggs, cream, milk, salt, pepper, and nutmeg in small bowl to blend; pour into crust. Bake
pie until filling is set in center, about 25 minutes.