Leek pie (2)
Instructions
Peel leeks, wash them under running water, dry them, cut them into strips and let them dry over low heat in a pan with a little butter.
When they are nearly ready, sprinkle them with a tablespoon of grated cheese, salt and pepper.
In a bowl, mix the milk, cream, beaten eggs, flour, grated Emmenthal cheese and nutmeg until mixture is smooth and homogeneous.
Add the leeks, stir well, hold aside.
Roll out on the work surface and dough foderatevi a baking dish greased it up even at the edges.
Bucherellatela with the prongs of a fork.
Foderatela with a sheet of parchment paper, fill it with dried vegetables and cook in preheated oven at 160 degrees for a quarter of an hour.
Remove from the oven, remove paper and beans.
Pour into the cake filling, spreading evenly, place back in oven and bake at 180 degrees for 40 minutes.
Put on a serving dish, serve the cake lukewarm.
Accompanying wines: Bianco Di Custoza DOC, Marino DOC Contessa Entellina Sauvignon DOC.
