Bacon, Leek and Buttermilk Irish Pie is made in an oatmeal crust. That sturdy crust is then sprinkled with crisp bacon, topped with a lot of chopped leeks and covered in a cheese, buttermilk and mustard custard. What’s not to like?
Bacon, leek and buttermilk Irish pie is what’s for dinner or brunch. And pie or quiche? Real men don’t care. This bacon, buttermilk and leek Irish pie recipe 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 of bacon and cheese. And of course leeks; that don’t even need to be sauteed. And don’t forgot mustard. I love mustard and mustard is awesome with leeks. And bacon. And cheese.
I can’t imagine what it is about St. Patrick’s Day that makes me think green. And so it is I found myself with a pile of green 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.
Don’t forget the oatmeal crust. It is a very sturdy crust which is very necessary to hold the leeks. And though there are a lot of leeks, don’t think this tastes too oniony. Because it doesn’t. It just tastes good. And filling. If you don’t have time to make the crust, just buy one. Because today I’m all about easy.
What did I serve with this bacon, leek and buttermilk pie? 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. You could even brush them with bacon grease, like I did the cabbage. And if you really wanted too, 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 bacon, leek and buttermilk pie.
A Few More to Try!
This bacon, leek and buttermilk Irish pie in an oatmeal crust is savory and satisfying. Plus it’s a great way to use up buttermilk and enjoy leeks.
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
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 crust:
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 pie plate 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.
Directions for Filling:
Crumble the crisply cooked bacon. Spread bacon on bottom of crust.
Top bacon with the chopped 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.
How easy was that?
Recipe from Irish Abroad
Keywords: Bacon, Leek and Buttermilk Pie, Bacon, Leek and Buttermilk Pie Recipe, Irish leek recipes, Bacon and leek pie, Irish pie