Monday, March 2, 2009
2 frozen 9" piecrusts
1 T butter
2 leeks, finely chopped
salt & pepper to taste
Thaw the piecrusts. Sautee leeks in butter until tender. Cool leeks in fridge for 5 minutes.
Preheat oven to 350.
Beat eggs, salt, and pepper. Distribute leeks evenly over the bottom of one pie crust. Spread egg mixture evenly on top of leeks. Cover with the remaining pie crust. Cut slits for steam. Bake 20-30 minutes, until a knife comes out clean.
(While I enjoyed this pie, it would be referred to disparagingly by my father-in-law as "chick food." To make the pie more substantial, line the bottom of the pie crust with sliced boiled potatoes. Reduce the egg mixture by one egg and add some grated cheese.)