Bacon, Leek and Buttermilk Irish Pie

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

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.

Bacon, Leek, and Buttermilk Irish Pie

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.

Bacon, Leek and Buttermilk Irish Pie

 

A Few More to Try!

Chili Lovers Meatloaf
Donburi Bowl
Guinness Irish Grilled Cheese Sandwich
Shrimp Salad Croissants

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Bacon, Leek and Buttermilk Pie

Bacon, Leek and Buttermilk Irish Pie

  • Author: Abbe Odenwalder
  • Prep Time: 30 Minutes
  • Cook Time: 45 Minutes
  • Total Time: 75 Minutes
  • Yield: 6 Servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: Irish

Description

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.


Ingredients

Scale

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

Ingredients for Filling:
8 slices of thick bacon, cooked crisp or use 1-2 c of shredded corned beef
About 34 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


Instructions

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?


Notes

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

You Might Also Like

  • ChgoJohn
    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. 😀

  • 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.

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

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

  • Katerina
    March 22, 2016 at 10:21 am

    What a luscious rich in flavor pie! Popping up from culinaryflavors.gr.

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

      Thanks Katerina and thanks for stopping by!

  • 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 🙂

  • 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!

  • 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.

  • 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.

  • 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.

  • 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.

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

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

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

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

  • 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!

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

      Thanks Marcie! This is a keeper!

  • 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! 🙂

  • Lavender and Lime (http://tandysinclair.com)
    March 18, 2016 at 5:49 am

    The buttermilk must have made this amazing! I have never tried that before Abbe 🙂

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

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

  • 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 :-))

  • 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!

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

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

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

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

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

      Well. there are a few left in the fridge!

  • Holly @ abakershouse.com
    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!

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

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

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

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

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

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

  • 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!

  • 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 🙂

    • 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!

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

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

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

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

  • 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.

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

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

  • 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.

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

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

  • 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.