Okay, so I think I know what you’re thinking: “Wait, what? A SAVORY recipe? On The Tough Cookie? Whaaat??”
Yup. A savory recipe. A killer savory recipe, I might add.
For a while now I’ve been thinking about posting the occasional savory recipe on my site. Because a) I don’t just eat dessert and b) there are days when nothing but a massive helping (or two) of homemade spaghetti can make me happy.
Oh, and c) because I can cook, too!
So here’s what I had for dinner yesterday: an awesome crustless leek and goat cheese pie. If you’re a regular reader, this pie may remind you of another pie I posted about about two years ago. That one had a crust, though. This one obviously doesn’t. To me, serving a crustless pie makes a lot of sense. For one, it means that you can have more filling, because pies, especially savory ones, are all about the filling… It also means that all you need to do to get this baby on the table is cook up a little filling, pour it in a buttered pie pan and bake it until it’s golden and crispy around the edges! And yeah, not bothering with a crust also cuts back on the calories, which of course means that you can eat more!
And don’t we all love big servings?
When I make this pie for lunch, or take it to a potluck or something, I usually cut it in about 8 pieces and add a crust. But when I make this just for the Rocking Rebel and myself, we usually each eat about 3 slices for dinner, then refrigerate the leftovers to take with us to work the next day.
This pie is also really good served cold or at room temperature!
- 800g (28 ounces) trimmed, sliced and rinsed leek (about 5 large leeks)
- 15g (1 tablespoon) unsalted butter
- 4 large eggs
- 130ml (or ½ cup + 2 teaspoons) skimmed milk
- ⅜ teaspoon table salt
- pepper to taste
- 1 tablespoon all-purpose flour
- 130g (or 4.5 ounces) soft goat cheese
- 7 sun-dried tomatoes, chopped
- Preheat oven to 200°C/390°F (standard oven setting) and butter a 24-cm/9-inch pie or tart plate.
- Heat the tablespoon of butter in a large skillet over medium-high heat. Braise leek for 5-10 minutes, stirring occasionally. In the meantime, whisk eggs and milk together with salt and pepper.
- Once the leek is done, sprinkle in the flour and cook for another 2 minutes, stirring regularly. Remove pan from heat. Crumble in the cheese and add the tomatoes. Stir until the cheese has melted and the mixture looks creamy.
- Plop leek mixture into the prepared pie plate. Add the egg mixture and use a fork to combine the two mixtures together and smooth the filling in a even layer.
- Bake in the middle of the oven for 35 minutes, or until set. Allow to cool for 10 minutes if you plan to serve it warm, then cut and serve. If you want to serve it cold or at room temperature, allow to cool to room temperature, then chill until needed.
Nutrition facts are for 4 servings.