At this time of the year when the weather is good, I love going out with my family to spend a day in the country, on the beach or going on an excursion. For those occasions, cakes and salty cakes are a good option and this leek pie, asparagus and bacon It is one of the best I've ever prepared.
The crispy asparagus, the sweet confit of the semi confit leek and the salty bacon fit super and get a great texture, which it is enjoyed both cold and hot. And the best thing is that you prepare practically alone.
Ingredients for 4 people
- A refrigerated base of breeze pasta, 3 eggs, 75 ml of liquid cream, 10 asparagus, 3 leeks, 80 g of bacon cut into strips
How to make a leek pie, asparagus and bacon
The first thing is make the basis for which, we spread a layer of breeze paste on a baking dish greased with butter and prick it with a fork to prevent it from rising during baking. We do it in the oven at 190º for about ten minutes.
At that time, we chop the asparagus into slices, keeping the yolks whole. Saute them in oil. Then we reserve them. We also wash and chop the leek and cut the bacon into strips. In a skillet skip the bacon, and when it roasts, add the leek. When it is well done, add the eggs and cream and turn off the heat.
We dump that filling on top of the base and decorate with the asparagus slices and tips We will distribute with grace. Bake for about 15 minutes until the egg set and start to brown the leek and asparagus cake.
Processing time | 1 hour
Difficulty | Easy
Tasting
Although this leek, asparagus and bacon pie recipe is very good also cold, my preference is to take it warm, when it starts to cool. This recipe is ideal to serve as an entree, for informal dinners taking it instead of pizza and cut into small portions, ideal
