Leek, Parmesan and Thyme Pie

Leek, Parmesan and Thyme Pie

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Want to taste a salty pie? Discover your recipe for gourmet leek pie. Ideal to feast with family!


  • 3 leeks
  • 2 small onions
  • 1 puff pastry
  • 1 egg white
  • 3 tablespoons olive oil
  • 3 whole eggs
  • 10 cl of milk
  • 4 small branches of thyme
  • 10 cl of liquid cream
  • 30 g grated Parmesan cheese
  • 1 teaspoon ground cumin
  • Salt and pepper from the mill


Preheat the oven to 200 ° C (th.6-7).

Cut the roots and the upper part of the green leaves of the leeks. Split in four in length starting from half of the white (cutting from white to green).

"Ruffle" the leek leaves under a good trickle of water. Cut into thin slices. Book.

Wash, peel and chop the duck onions into thin slices.

Photo: Amélie ROCHE / Interfel

In a frying pan, heat the oil and sweat the onions and leeks for 15 to 20 minutes. They must be melting.

In a saucepan, boil the milk. Out of the heat, add the thyme and let it steep for 10 to 15 minutes (while cooking the leeks). Remove the branches of thyme.

In a bowl, beat the eggs, add the cooled milk, the cream, the ground cumin and 20 g grated parmesan cheese. Add salt and pepper as desired.

In a pie dish previously greased and floured, spread the puff pastry. Prick the bottom and edges with a fork. Brush the dough with egg white.

Spread the leeks on the pie shell, pour the pie. Sprinkle with remaining grated parmesan (10 g) and bake for 20 to 25 minutes until pie is golden brown.