Ingredients :
For the dough:
1 ready-to-use dough (or homemade)
For the garnish:
3 leeks, part white and light green, washed and polished
200g of smoked pork chops
150 g de fromage de chèvre frais, émietté
2 eggs
200 ml of thick sour cream
100 ml of whole milk
1 tablespoon of olive oil
Salt and pepper to taste
Instructions:
Prepare the leek:
Heat the olive oil in a skillet over medium heat. Add the minced leek and simmer slowly for about 10 minutes until tender. Season with a pinch of salt and black pepper. Make your reservations.
Cooking the lardons:
In another frying pan, put the lardons back until golden brown. Drain them on absorbent paper to remove excess grease.
Preparing the base of the pie:
Preheat the oven to 180°C (350°F). Spread the battered dough into a pie mold and poke the bottom with a fork. Cook the dough for 10 minutes.
Preparing the pie machine:
In a bowl, beat eggs with sour cream and milk. Season with salt and black pepper..
Assembling the pie:
Spread the cooked leek on the bottom of the precooked pie. Add the lardons on top, then sprinkle goat cheese all over the surface. Then pour the egg-creme-milk mixture evenly over the garnish.
Cooking:
Bake the pie for about 30-35 minutes, or until the top is golden brown and the machine is well set.
Serve :
Let cool slightly before serving hot or warm with a green salad.
Nutritional Information:
Calories per serving: ~400 kcal
Portions : 6–8 parts
Prep time: 15 minutes
Cooking time: ~45 minutes (including pre-cooked)
Total time: ~1 hour
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