Salmon & Leek Pie

1 9 inch deep dish pie shell, premade (gluten free pie shells also work very well)!

350 g salmon, diced

1 red bell pepper, diced

1 large leek, washed well and chopped

1/2 teaspoon black pepper

½ teaspoon fine sea salt (or regular salt)

¼ tsp nutmeg

3/4 cup heavy cream, or more if needed

3 eggs

1/2 cup grated cheddar cheese, (or gruyere)

1. Preheat the oven to 400ºF.

2. Using a fork, poke the base of the crust all over.

3. Bake It for 8 minutes on a baking sheet.

4. Cut salmon up into bite size pieces.

5. Prepare vegetables:

   Thoroughly clean and finely chop the leeks, using the white and light green parts only.

    Chop the red pepper.

6. Reduce oven temperature to 325°F. The pastry shell should still be hot when the filling is added. Do not partially bake the pastry shell ahead of time.

7. Place the salmon, leeks, and colored pepper into a bowl. Mix and then spread into the pie crust.

8. Whisk the eggs, heavy cream, nutmeg, salt and pepper in another bowl.

9. Pour the egg and cream mixture into pie crust. Use a spoon to gently try and push the toppings below the cream mixture. If it doesn’t seem that you have enough liquid to cover the ingredients, just add a bit more cream right on top of the pie and use a fork to mix it in. They may not be completely covered and that is ok.

10. Sprinkle with the grated cheese.

11. Bake for about 40-50 minutes until golden brown and set. It is done when it barely jiggles. It will finish cooking while it cools. If it is browning too much while baking, cover the pie with foil for the remainder of the baking time.

12. Take the pie out of the oven and let it stand for about 15 minutes before slicing.

‍

Notes:

If you have pie weights you can put parchment over the crust and use the pie weights while you are bake the crust before filling it. If not, the crust may just shrink a little.

You can substitute chicken, bacon, steak or have not meat all in this pie!