Prepare the pie base and fill with leftovers. This recipe is for 4-6 people.
Pie base:
- 250 g wheat flour
- 125 g of cold butter
- 1 dl water, start with ¾ dl
Here’s how you do it.
Use a food processor (or crumble with your hands). Mix wheat flour, cold cubed butter and salt together into a grainy mass. Add water and mix/knead until dough comes together. Wrap the dough in cling film and place approx. 30 minutes.
Prepare the filling.
Pie filling with cheese and ham:
- 1 leek, maybe a finely chopped bell pepper
- About. 2 dl chopped cooking ham, turkey or chicken spread or fried finely chopped bacon (or a mixture, do not use the leftovers)
- About. 250 g grated white cheese (use what you have, you can mix different cheeses, white cheese, mozzarella or mix some norzola or brie)
- 3 eggs
- 3 dl of cooking cream, sour cream or creme fraiche or mix the existing together approx. 3 dl
- Salt pepper
- If desired, sprinkle with dried herbs such as Provencal blend and lightly ground dried paprika
Here’s how you do it.
Rinse and finely chop the leek and lightly brown/fry in a pan in butter. Add chopped cooked ham, turkey, chicken or fried finely chopped bacon.
Whisk the eggs and cream/sour cream, salt and pepper.
Roll out the pie dough and place approx. 22 cm, let it hang slightly over the edge. Prick the dough with a fork and pre-bake the pie crust in an oven preheated to 180 degrees on the lower rack for approx. 15 minutes.
Spread the leek-ham mixture on the pre-fried pie base, sprinkle with grated cheese and spread on the eggs and cream mixture, to which salt, pepper and herbs have been added. If necessary, sprinkle a little smoked paprika before putting the pie in the oven.
Bake at 180 degrees on the lower rail for 40-50 minutes, until the filling feels firm when touching the edge of the pie or shaking/moving the mold slightly.
Serve with green salad and sour cream-mustard sauce. Season the sour cream with coarse mustard and perhaps a little ravigotte sauce.