Sunchoke (Jerusalem Artichoke) and Leek Breakfast Pie. Using a mandolin slice the Sunchokes and Leeks and set them aside separately. Here is how you achieve that. You need to taste of Salt and pepper.
Season and cook over a medium heat until the leeks and onion are soft, stirring frequently. Make sure that the mixture isn't too 'wet' or it will make your pie soggy. I use a combo of broth and milk to give the soup a nice, creamy porridge-like texture! You can cook Sunchoke (Jerusalem Artichoke) and Leek Breakfast Pie using 12 ingredients and 15 steps. Here is how you achieve that.
Ingredients of Sunchoke (Jerusalem Artichoke) and Leek Breakfast Pie
- It’s 1 of Pie Crust.
- Prepare 1 slice of Thick Cut Smoked Bacon.
- You need 1 large of Leek.
- It’s 1 lb of Sunchokes (Jerusalem Artichokes).
- You need 2 tsp of Smoked Hot Paprika.
- It’s 2 tsp of Fresh Cracked Pepper.
- You need 1 tsp of Salt.
- It’s 1 1/4 cup of Whole milk.
- You need 1/4 cup of Sour Cream.
- Prepare 6 of Eggs.
- It’s 1/4 tsp of Fresh Nutmeg.
- It’s 1/3 cup of Parmigiano Reggiano.
Halve any fatter artichokes lengthways and put all of them in a roasting tin in which they can lie in a single layer. Season and toss with half the olive oil. Toss the leeks in the rest of the oil and season. Sunchokes are a tubular-shaped, thin-skinned root vegetable of the sunflower plant family that's in season from late fall through early spring.
Sunchoke (Jerusalem Artichoke) and Leek Breakfast Pie instructions
- Preheat oven to 400°F.
- Take a 9 inch glass pie dish and roll out pre-made crust (don't judge me, I'm lazy and the Pillsbury crust is totally sufficient) into the dish, folding the excess over and making a robust crust with the aesthetic of your choosing..
- Using a mandolin slice the Sunchokes and Leeks and set them aside separately..
- Heat a large frying pan on medium high and when heated about 7 minutes add the strip of bacon, cut into 1/2 inch pieces..
- Once the bacon renders down a bit (gets everything deliciously greasy), toss in the Sunchokes and cook with a lid on for 5-10 minutes..
- Add in the Leeks, paprika, pepper, and salt (if you have a good smoked salt, now is the time to use it) and cook for another 15 minutes with the lid on..
- As the goodness cooks down, add milk and sour cream to a blender. mix until smooth..
- Then add eggs into the milk mixture and blend just enough to make the mixture uniform. You want to ensure that not too much air gets incorporated. If there is a significant amount of froth, then you over did it, but don't worry, just let it settle for a few minutes..
- Grate the nutmeg into the egg mixture and stir slightly..
- Hop back over to the Sunchokes and Leeks mixture and test for doneness. The Sunchokes should have the texture of you a cooked, sliced potato. Once everything in the fry pan is cooked, and it into the pie crust and spread evenly..
- Add the milky egg mixture to the pie and using some of the liquid, baste the edge of the crust..
- Take aluminum foil and place it around the crust. This will ensure that the crust will not burn/ cook faster than the rest of the pie. I found out that the easiest way to do this is to take a large enough square of foil to cover the pie, and cut out the center exposing every part of the pie besides the crust..
- Place into the oven for 15 minutes and then drop the temperature down to 350°F, cooking for a remaining 30-35 minutes. Be sure to check the pie about 10 minutes before (meaning after 35 minutes or so) total cook time to remove the foil and add the parmigiano evenly on the filling part..
- Once it looks done, ensure that the bottom is cooked through (this is why I prefer a glass pie dish). if not pop the pie back in the oven for another 5 minutes, being weary of the crust. The last thing you want is a burnt crust after all that pedantic work!.
- Let cool a bit, about 10 minutes, and serve. This can be made ahead of time and will last about a week, if not devoured first..
Often mistakenly referred to as Jerusalem artichokes, sunchokes have no origins in Jerusalem, and they really don't taste like artichokes. Sunchokes, also known as Jerusalem artichokes, are a funny-looking tuber with a delicate, artichoke-like flavor, and they have been growing in popularity in recent years, popping up at farmers markets and on restaurant menus around the country. But before you go on a sunchoke binge, you should know its unofficial nickname: the Fartichoke. Bon Appétit discovered the sunchoke's bad reputation. It is also cultivated widely across the temperate zone for its tuber, which is used as a root vegetable.