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For a week long on matzoh, here’s a recipe featuring spring flavors in a crust that borrows closely from latkes. Equally comfortable for breakfast, brunch or dinner, it can be made in advance and reheated, or served hot out of the oven. Leftovers are great for lunch the next day.
Asparagus and Leek Pie with Potato Crust (adapted from Mollie Katzen and BBC Food)
makes one 8” pie (Pyrex pie plate works best)
For the crust-
olive oil for greasing the pie plate and brushing the crust
3 cups grated raw potato, rinsed in cold water, drained and squeezed dry in clean kitchen towel
½ teaspoon kosher salt
1 egg, beaten
¼ cup grated onion
1 tablespoon matzoh meal
1 tablespoon fresh parsley, finely chopped
For the filling-
one pound thin fresh asparagus, washed and ends trimmed
1 tablespoon olive oil
4 leeks, white and light-green parts, sliced in half lengthwise, thinly sliced crosswise, well rinsed in cold water
2 tablespoons butter
2 cloves garlic, minced
salt and fresh black pepper to taste
½ cup heavy cream (can substitute half and half or whole milk)
¼ teaspoon salt
1½ cups Gruyere cheese, grated
Preheat oven to 400 degrees. Place the washed, trimmed asparagus on a small baking sheet and drizzle with the olive oil, then toss to coat. Spread the asparagus in a single layer, sprinkle with salt and pepper to taste and roast for about 10 minutes, until tender but still crisp. Set aside. In a small sauté pan, melt the butter, add the leeks and minced garlic, sauté until the leeks are golden.
In a large bowl, combine grated potatoes, salt, egg, onion, matzoh meal and parsley. Stir to combine. Generously grease your pie plate with olive oil (a pastry brush does a good job) dust your fingers with matzoh meal, and line the pie plate with the potato mixture, starting in the center and building up the sides of the crust. Place the pie crust on a baking sheet and bake at 400 degrees for 25 minutes. Reduce the oven temperature to 375 degrees. Remove pie crust from the oven, brush the crust with a bit of olive oil and bake an additional 10-15 minutes until golden and crispy around the edges.
In a medium bowl, whisk together the eggs, the heavy cream and the salt.
Coarsely chop the roasted asparagus, leaving the tips intact. Sprinkle half of the cheese over the crust, then the asparagus and the sautéed leeks. Add the rest of the cheese then carefully cover the cheese and vegetables with the egg and cream mixture. Set the pie on a baking sheet and bake at 375 degrees for 30 minutes, until the custard is set. Serve with horseradish cream, if you wish.
½ cup sour cream or crème fraiche
1 to 2 tablespoons freshly grated horseradish
pinch of salt and freshly ground black pepper
Combine sour cream with horseradish, salt and pepper. Refrigerate until ready to serve.