 |
Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
Source: The Outdoor Dutch Oven Cookbook - Sheila Mills. The cooking times will vary with your method of cooking. Camp cook time is shorter then conventional oven. Ingredients:
1 (9 inch) unbaked pastry shells |
2 tablespoons butter |
2 cups leeks, chopped |
1/4 cup fresh parsley, chopped |
1 teaspoon flour, unbleached all purpose |
6 slices bacon, uncooked, cut into 1/2 in. pieces |
3 large eggs |
2/3 cup whipping cream |
1/3 cup milk |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon nutmeg |
Directions:
1. Prepare pie crust according to recipe or package directions.
2. Place crust in Dutch oven and up sides at least 1 inch, folding excess over to form double edges, or place in 9 inches pie dish ( if using a large Dutch oven you may need to make double the crust recipe.).
3. Pierce crust bottom all over with fork and bake until pale golden ( about 350°F in a conventional oven ), about 10 minutes.
4. Melt butter in a skillet, add leeks and parsley, and saute' until soft. Stir in flour.
5. Spoon mixture onto crust.
6. Cook bacon until crisp and drain. Sprinkle bacon over leeks.
7. In a separate bowl, beat eggs, cream, milk, salt, pepper, and nutmeg and pour into crust.
8. Bake in Dutch oven about 25 minutes, or in 350°F conventional oven for 45 to 50 minutes, until set in center.
|
|