Bacon and Leek Pie
Recipe: #9674
May 24, 2013
"Another great camp meal. . SOURCE : THE OUTDOOR DUTCHOVEN COOKBOOK - SHEILA MILLS"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (257.3 g)
- Calories 613
- Total Fat - 34.5 g
- Saturated Fat - 13.6 g
- Cholesterol - 342 mg
- Sodium - 1288.8 mg
- Total Carbohydrate - 51.8 g
- Dietary Fiber - 2 g
- Sugars - 18.9 g
- Protein - 24.3 g
- Calcium - 242.6 mg
- Iron - 4 mg
- Vitamin C - 9.9 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Prepare pie crust according to recipe or package directions.
Step 2
Place crust in Dutch oven and up sides at least 1 inch, folding excess over to form double edges, or place in 9 in. pie dish ( if using a large Dutch oven you may need to make double the crust recipe.).
Step 3
Pierce crust bottom all over with fork and bake until pale golden ( about 350°F in a conventional oven ), about 10 minutes.
Step 4
Melt butter in a skillet, add leeks and parsley, and saute' until soft.
Step 5
Stir in flour.
Step 6
Spoon mixture onto crust.
Step 7
Cook bacon until crisp and drain. Sprinkle bacon over leeks.
Step 8
In a separate bowl, beat eggs, cream, milk, salt, pepper, and nutmeg and pour into crust.
Step 9
Bake in Dutch oven about 25 minutes, or in 350°F conventional oven for 45 to 50 minutes, until set in center.
Tips
No special items needed.
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