I can’t imagine what it is about St. Patrick’s Day that makes me think green. Spring makes me think green, too. And so it is I found myself with a pile of monster leeks that were absolutely gorgeous. Needing something to do with them, and not wanting soup, my tired brain decided pie. I have no idea why-but pie they became.
Pie or quiche? It really doesn’t matter what you call it. This pie/quiche though uses buttermilk which is a new one for me. No heavy cream, no half and half. Just buttermilk, which makes it savory and tangy and light. It does taste deliciously though of bacon and cheese. And of course leeks; that don’t even need to be sauteed. This is so easy to make. Oh, I forgot to mention the mustard. I love mustard and mustard is awesome with leeks. And bacon. And cheese.
And then there is the oatmeal crust. It is a very sturdy crust which is very necessary to hold all these leeks. And just because there are a lot of leeks, don’t think this tastes too oniony. Because it doesn’t. It just tastes good. And filling. And now I’m getting hungry. And if you don’t have time to make the crust, just buy one. Because today I’m all about easy. And maybe a beer, if someone put one in front of me.
I roasted some cabbage wedges to serve on the side. And some teeny roasted red potatoes would be great, too. You know the baby ones. Sprinkled with a little sea salt. And you could brush them with bacon grease, like I did the cabbage. And if you really wanted to, you could sub out the bacon for corned beef; but I’m a pretty big lover of bacon. And I’m a pretty big lover of this pie.
Bacon, Leek and Buttermilk Irish Pie
From: Irish Abroad
Time To Make: Well that depends on if you make a crust, or have a beer, or use corned beef, or bacon-so let’s just say about 30-60 minutes.
1/4 c Irish oatmeal
1/2 c wholewheat flour
1/2 c plus 2 T all purpose flour
1 t salt
5 T butter
3 oz Dubliner Irish Cheese, shredded
3 T water or Guinness
Lightly grease a 9 or 10″ pie pan. In a food processor, combine oatmeal, both flours, salt, butter and grated cheese. Process until the mixture resembles bread crumbs. Add the water or beer (who are we kidding here?) and mix to form a dough. It should start to form a ball. Denver is dry so I had to add a bit more beer. Use your judgment, just save some for the crust! Chill, wrapped in wax paper for up to 30 minutes. Preheat oven to 350.
Turn the dough onto a lightly floured surface and roll out to a 12″ diameter. This is a heavy dough-not flaky! Transfer to pan and make beautiful. You can see I’m really good at that! Prick crust with a fork, line with foil and pie weights or dried beans. Bake about 12 minutes and remove.
Ingredients for Filling:
8 slices of thick bacon, cooked crisp or use 1-2 c of shredded corned beef
About 3-4 c of sliced leeks or enough to fill your crust
1 3/4 c buttermilk
4 oz Dubliner Irish Cheese, shredded
1 T wholegrain mustard
Pinch of cayenne pepper
Directions for filling:
Crumble the crisply cooked bacon. Spread bacon on bottom of crust. Top bacon with the leeks. In a large bowl, combine the eggs, buttermilk, cheese, mustard and cayenne. Beat well. Pour filling over bacon and leeks. Bake for about 45 minutes or until the top starts to brown and filling is set.
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