Leek and Fennel Pie

A tasty appetizer, side dish, or even a main course, which we enjoy with a large bowl of seasonal salad.

Details

  • Preparation Time: 50 minutes
  • Cooking Time: 75 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 275 g Wheat flour, white, multi-purpose

  • 75 g Cheese, Parmesan, hard

  • 125 g Butter, unsalted

  • pieces Water

  • 2 spoons Oil, olive

  • 200 g Leek

  • 500 g Caraway, fresh

  • 3 pieces Egg, fresh

  • 2 piece Egg, egg white, fresh

  • 200 ml Milk, whole milk

  • 200 ml Sweet cream

  • 0.5 teaspoons Salt, table

  • 2 pinch Spices, pepper, black

Steps

  1. Sift the flour into a bowl and mix it with 40 g of grated Parmesan. Add the diced butter to the mixture. Quickly rub the fat into the flour and Parmesan mixture with your fingertips, lifting the mixture to make it airy and crumbly. Pour in cold water and quickly knead everything together with cold hands into a smooth dough. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.

  2. Clean and wash the leek and fennel. Cut the leek in half lengthwise, then slice both halves into thinner strips. Halve the fennel and remove the tough core. Then slice it into thinner strips.

  3. Heat olive oil in a pot. Add the sliced leek and fennel. Stir-fry for 2 minutes. Cover the pot and simmer the vegetables for 15 to 20 minutes—until they soften. Stir the vegetables well several times during cooking. Remove the softened vegetables from the pot and set aside on a plate.

  4. Preheat the oven to 180°C. Line a baking dish with parchment paper. Take the dough out of the refrigerator and roll it out to 0.5 cm thickness on a lightly floured surface. Place the rolled-out dough into the baking dish and gently press it against the bottom and sides of the dish. Prick the dough with a fork in several places. Use a rolling pin to firmly press over the edges of the dish to trim off excess dough and create a neat edge. Place the baking dish with the dough in the refrigerator for 10 minutes.

  5. Take the baking dish out of the refrigerator and spread the vegetables over the dough. In a bowl, whisk together the eggs, milk, cream, remaining Parmesan, salt, and pepper. Pour the mixture over the vegetables in the baking dish. Bake the pie in the preheated oven for 40 to 50 minutes, or until the top is golden brown.

  6. Remove the baked pie from the oven and let it cool in the dish for a few minutes. While still warm, cut it into pieces of your desired size, serve on plates, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 202.12 kcal
  • Fat: 10.66 g
    • Saturated Fat: 5.63 g
  • Carbohydrates: 18.6 g
    • Sugars: 0.41 g
  • Protein: 6.18 g
  • Fiber: 1.49 g

Advice

Instead of sweet cream, you can use sour cream.