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: cooking with leeks, Bacon pie, irish dish, savoury tart, quiche ideas, bacon quiche