Cooking Chronicles: Leek and Swiss Cheese Pie

Leeks are delicious. I have only ever used them in soup…usually of the creamy potato variety. I wanted to use leeks in a different way…and make something besides soup! I found a recipe for a Leek and Swiss pie I decided to try, with my own modifications of course!


2 frozen pie shells (unbaked)

1 package of bacon

2 leeks chopped

2 tablespoons of butter

8 oz of swiss cheese

8 oz of baby swiss cheese

8 oz Havarti cheese

2 cups of heavy cream

1. In a frying pan, cook up all the bacon, making it nice and crispy

2. Melt the butter in a medium sized sauce pan, add the leeks and cook until soft.

3. Add the cheese and cream to leeks. Cook over low heat until cheese is melted and mixed. Crumble and mix in the bacon.

4. Pour the cheese mixture into the 2 pie crusts.

5. Cook the pies in the over at 375 for about 35 minutes, or until the cheese is firm (not hard, there should still be some flexibility!).

6. Enjoy!

This turned out alright, but I am not sure if I would make it again. It’s kind of like quiche without the egg. I think it would be a great appetizer for a party. It’s just a little rich for my tastes. I am impressed with how it turned out physically. I wasn’t sure if heavy cream would work–the original recipe used light cream.  Apparently this is old school French food, and you know how those French are very precise in their cooking….and I am not.


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