This Ham and Leek Pie is a great way to use up leftover holiday ham. Delicious for dinner or brunch. Vegetarian and gluten free options.
Cheese and Eggs, Main Courses - meat

Ham and Leek Pie: an easy way to use up the holiday leftovers #TastyTuesdays

If you served ham this weekend, I hope you saved some for this fabulous Ham and Leek Pie. It is so easy to make and is great for dinner or brunch.

This Ham and Leek Pie is a great way to use up leftover holiday ham. Delicious for dinner or brunch. Vegetarian and gluten free options.

Leeks are those green onions on growth hormones in the produce aisle. No, they aren’t really. But they are cousins. You only want the white and lighter green parts for this recipe. Save the dark green parts for stock or other recipe. I like to soak mine in water to get all of the dirt out of the crevices before I cook them.


You can go vegetarian and leave the ham out, or swap some other kind of meat like bacon or sausage or even add some cheese if desired. Use any kind of pie crust you want, store bought, gluten free, cauliflower, or this easy homemade recipe made with hot water.

Ham and Leek Pie

Serves 8
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
Dietary Gluten Free, Vegetarian
Meal type Breakfast, Cheese and Eggs, Meat Dishes
Occasion Christmas, Easter, Mother's Day
From book Joy of Cooking
This Ham and Leek Pie is a great way to use up leftover holiday ham. Delicious for dinner or brunch. Vegetarian and gluten free options.

Ingredients

  • 2 leeks or bermuda onions (about 4 cups chopped)
  • 1 tablespoon olive oil
  • 1 egg (seperated)
  • 3 eggs
  • 1 cup plain Greek yogurt
  • salt and pepper to taste
  • 1 cup ham (cut in small chunks)
  • 1 unbaked single 9" pie crust (regular, gluten free, etc. for savory pie.)

Note

Leeks are the extremely large cousins of green onions. You can use scallions or green onions in their place but leeks tend to be a bit milder.

For a vegetarian option, omit the ham. For gluten free, use your favorite gluten free pie crust.

Directions

Preheat oven to 450 degrees F.

Put pie crust in a pie pan (decorate edges if desired), prick with a fork and put in fridge while preparing other ingredients.
Slice leeks in half and thinly slice white part and some of the greens. You want about 4 cups chopped.
Heat olive oil in a skillet over medium heat. Cook leeks until whites become translucent, 5-7 minutes.
In a small saucepan combine 1 egg yolk, 3 eggs and yogurt with a whisk. Heat until warm, do not boil. Add salt and pepper to taste.
Add yogurt mixture and ham to the leeks and stir until combined.
Brush the pie crust with slightly beaten egg white. Add the filling and smooth.
Bake for 10 minutes at 450 degrees. Immediately lower the temperature to 300 and bake until the pie crust is golden brown and the center is set. 10-20 minutes.
Serve immediately or let chill and serve cold.

 

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