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Bacon, Leek and Buttermilk Irish Pie

This bacon, leek, and buttermilk Irish pie is made with an oatmeal crust and filled with a mustard buttermilk filling. Quiche or Pie? Either way it is great! #IrishFood #savorypie #bacon

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.

This bacon, leek, and buttermilk Irish pie is made with an oatmeal crust and filled with a mustard buttermilk filling. Quiche or Pie? Either way it is great! #IrishFood #savorypie #bacon

Bacon, Leek and Buttermilk Irish Pie
From: Irish Abroad
Serves: 6
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.
Oatmeal Crust
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
4 eggs
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.

A Few More:
Chili Lovers Meatloaf
Donburi Bowl
Guinness Irish Grilled Cheese Sandwich
Shrimp Salad Croissants

Please Pin and Share!

This bacon, leek, and buttermilk Irish pie is made with an oatmeal crust and filled with a mustard buttermilk filling. Quiche or Pie? Either way it is great! #IrishFood #savorypie #bacon

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  • Reply
    Lea Ann (Cooking On The Ranch)
    March 17, 2016 at 11:06 pm

    Bacon, oatmeal crust and Dubliner cheese! I'm in. Sounds great leeks and all. I'm voting for calling this a pie, quiche is too fancy French for this hearty dish. Pinned.

  • Reply
    Cheri Savory Spoon
    March 18, 2016 at 12:42 am

    Hi Abbe, you are on a roll, this looks amazing. I could enjoy this anytime of the year, any season. I love what leeks do to a dish, so much flavor.

    • Reply
      Abbe Odenwalder
      March 18, 2016 at 6:02 pm

      I don't use leeks enough and they are so good! Thanks Cheri!

  • Reply
    Kitchen Riffs
    March 18, 2016 at 12:51 am

    Pie is always good. Quiche too. And buttermilk in quiche? Haven't had that, but do like the idea. That tangy part, you know. Really nice — thanks.

    • Reply
      Abbe Odenwalder
      March 18, 2016 at 6:03 pm

      The buttermilk worked great and saves a lot of calories, too! Thanks John!

  • Reply
    Denise Browning
    March 18, 2016 at 1:06 am

    What a pie! Full of the great stuff… please, invite me for dinner.

    • Reply
      Abbe Odenwalder
      March 18, 2016 at 6:03 pm

      Any time you are near here, Denise. It would be my pleasure!

  • Reply
    Liz Berg
    March 18, 2016 at 1:37 am

    Now this is a delicious way to celebrate St. Patty's Day. Bill doesn't like corned beef (sigh), but bacon is a whole different story! I love a quiche any time of day πŸ™‚

    • Reply
      Abbe Odenwalder
      March 18, 2016 at 6:04 pm

      I like corned beef, but only on a sandwich. An now that I don't eat beef, I don't even get that! So just give Bill the bacon!

  • Reply
    Tricia Buice
    March 18, 2016 at 1:39 am

    I wholeheartedly agree with everything you wrote – and leeks, and bacon, and cheese and mustard – well they are MFEO (made for each other) – looks and sounds delicious! Happy St. Patrick's Day!

  • Reply
    La Table De Nana
    March 18, 2016 at 1:51 am

    Irish oatmeal..never heard of such a thing..however this looks great!

    • Reply
      Abbe Odenwalder
      March 18, 2016 at 6:05 pm

      Steel cut oats-I should have specified that, but both types work! Thanks Monique!

  • Reply
    Holly @
    March 18, 2016 at 2:03 am

    I would eat this morning, noon or night. I am especially curious about the oat crust. Looks great!

    • Reply
      Abbe Odenwalder
      March 18, 2016 at 6:06 pm

      It is a very sturdy crust. Thick and pliable. Thanks Holly!

  • Reply
    GiGi Eats Celebrities
    March 18, 2016 at 2:42 am

    I bet your wolfing down a few slices of this RIGHT NOW!

  • Reply
    Marcie Flavor the Moments
    March 18, 2016 at 2:47 am

    This is such a wonderful Irish pie full of so many delicious ingredients! I love the sound of that crust, and leeks are something that I can never get enough of. This looks amazing!

  • Reply
    Ansh Dhar
    March 18, 2016 at 3:38 am

    What a great combination of flavors, Abbe. savory, rich, creamy with a hint of kick. Delicious!

    • Reply
      Abbe Odenwalder
      March 18, 2016 at 6:07 pm

      I liked it Ansh. And I will really like trying a few others with buttermilk!

  • Reply
    Angie Schneider
    March 18, 2016 at 5:10 am

    I am always ready for pies, esp. the savoury one! This looks like a perfect weekend lunch :-))

  • Reply
    Lavender and Lime (
    March 18, 2016 at 5:49 am

    The buttermilk must have made this amazing! I have never tried that before Abbe πŸ™‚

    • Reply
      Abbe Odenwalder
      March 18, 2016 at 6:08 pm

      it was new for me also, Tandy. And I will do it again!

  • Reply
    Anu - My Ginger Garlic Kitchen
    March 18, 2016 at 7:18 am

    Oh wow! Look at that gorgeous color of this pie. Looks absolutely intriguing that I can have this for all meals. Happy Weekend to you! πŸ™‚

  • Reply
    Agness Walewinder
    March 18, 2016 at 5:08 pm

    Bacon combined with leek? Never tried it, but it seems and looks extremely yummy! πŸ™‚ Perfect dinner idea! πŸ™‚

    • Reply
      Abbe Odenwalder
      March 18, 2016 at 6:09 pm

      Bacon and leeks should be married. They go together so well!

  • Reply
    Libby Weiner
    March 18, 2016 at 9:05 pm

    I'm going to break down and bake. This pie/quiche sounds really spectacular. Thanks Abbe.

  • Reply
    Karen (Back Road Journal)
    March 18, 2016 at 9:07 pm

    This is such a different and delicious sounding pie. Even though I missed it for St. Patrick's day, it doesn't mean that I'll wait a year to make it.

  • Reply
    Bam's Kitchen
    March 19, 2016 at 7:47 am

    Sounds blissful Abbe. Loving those flavor combinations. I think a quiche can be served at any time of the day and would be good and heck my boys would polish off one pie as a snack. Is your son still living in China? How is he doing? Living so far away is difficult…I know.

  • Reply
    Karen Harris
    March 20, 2016 at 9:02 pm

    I'm so sorry I've been MIA these past few days and haven't told you how delicious this recipe looks! Perfect for when you're feeling a bit Irish.

  • Reply
    Allie | In This Kitchen
    March 20, 2016 at 9:17 pm

    Wow, this sounds seriously good. Pinning it for later because my boyfriend and I will devour this thing!

  • Reply
    SavoringTime in the Kitchen
    March 20, 2016 at 9:52 pm

    This looks so good, Abbe! I love the sound of the oatmeal crust and leeks are a favorite. I still have some KerryGold cheddar in the frig from my St. Patrick's Day recipe so I know what I'm making soon πŸ™‚

  • Reply
    March 22, 2016 at 10:21 am

    What a luscious rich in flavor pie! Popping up from

  • Reply
    Sippity Sup
    March 22, 2016 at 3:41 pm

    I'm back in Los Angeles from Nicaragua and heading to Florida tomorrow. I'm spending my one morning home to catch up on my favorite blogs. Thanks for the pie. I will feel nourished in my journeys. GREG

    PS I too prefer the name pie for this beauty.

    • Reply
      Abbe Odenwalder
      March 25, 2016 at 3:29 am

      Thanks, my friend! Have a great holiday-like you haven't already!

  • Reply
    March 27, 2016 at 12:51 am

    I must admit, Abbe, that leek and buttermilk are nice touches. Still, you had me when I saw "bacon" and "pie" in the title. I'm a simple man, you see. If it's got bacon, I am sooo there.
    PS It's the same with pasta, in case you're keeping track. πŸ˜€

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