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Yesterday I posted a recipe for Parmesan Pastry Crust. Easy and savory and destined for a quiche or other dish enabled by cheese. Here’s the recipe you want: Creamy Prosciutto and Leek Pie. This dish is a delight: rich, dense and rumbling with flavor. There’s a bonus, too. Suzi made it for us for dinner. We had over half a pie left and Suzi said, “You can have this for breakfast tomorrow.”

I did. I think it would have been better with hollandaise but I was afraid to ask.

How often do you have a dish that you can use 7X24, aside from chocolate chip cookies that is?

This recipe is a natural template. You can add ingredients, like sautéed onions or peppers. Increase the nutmeg if you wish, but do so carefully. The pinch Suzi used was most obvious to the taste. So, a teaspoon of nutmeg? No.

Creamy Prosciutto and Leek Pie

Yield: serves 8 [but will leave people crying, don’t go above 6]


  • 4 ounces prosciutto, chopped
  • 2 tablespoons butter
  • 2 leeks, white part only, cleaned and chopped
  • 1 (9″) Parmesan Pastry Crust, unbaked [see our post from yesterday for the recipe]
  • 2 eggs
  • 3 ounces cream cheese
  • 1 cup cream, room temperature
  • Pinch fresh-grated nutmeg
  • ½ teaspoon salt
  • ½ teaspoon fresh-ground
  • Cracked pepper
  • 1 cup Gruyere cheese, grated


In a medium skillet over medium heat, add the chopped prosciutto. Sauté, stirring often, until crisp, about 8—10 minutes.

Transfer the prosciutto to a paper towel-lined plate to drain. Using the same pan, melt the butter until it foams. Add the leeks and sauté until softened, about 5 minutes. Remove from the heat and allow to cool.

Preheat the oven to 375°F. Line the pie crust with parchment paper or a double layer of aluminum foil and add pie weights or dry beans. Bake for 12 minutes, then remove the paper and weights and bake for an additional 10 minutes, or until the crust is golden brown all over. Remove from the oven and set aside to cool.

In a medium bowl, whisk together the eggs and cream cheese until smooth.

Stir in the cream, nutmeg, salt, and pepper and whisk until well combined.

Spread the leeks, prosciutto, and Gruyere evenly on the bottom of the crust. Carefully pour the egg mixture over the top.

Bake for 30—40 minutes, or until the filling is set and starting to brown lightly on the top. Cool for 20 minutes before serving.

Source: Not-So-Humble Pies by Kelly Jaggers [Adams Media, 2012]

Photo Information [top]: Canon T2i, EFS 60mm Macro Lens, F/3.5 for 1/30th second at ISO‑320

Photo Information [bottom]: Canon T2i, EFS 60mm Macro Lens, F/3.5 for 1/30th second at ISO‑3200