Leek and Mushroom Pie With Kidney Bean Crust |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I don't remember where this recipe came from, but it's good and very pretty with the red crust, and i am not a fan of kidney beans. Ingredients:
12 ounces kidney beans |
1 tablespoon unsalted butter |
2 1/2 cups whites and light green leeks, chopped |
1 1/2 cups thinly sliced mushrooms |
1 tablespoon fresh dill |
1 teaspoon dried mustard |
1/4 cup dry white wine |
3 large eggs |
1/2 cup shredded cheddar cheese |
1/4 cup breadcrumbs |
Directions:
1. pat the beans dry and put between 2 sheets of waxed paper, crush with rollimg pin.
2. scrape the beans into an 8 inch pie plate and press into bottom and sides.
3. Preheat oven to 350 degrees. In large skillet melt butter, add leeks, mushrooms, dill, mustard and saute till leeka are tender. remove from heat and cool slightly.
4. in mixing bowl beat egss well, add wine, breadcrumbs, cheese and leek mixture.
5. Stir well, salt and pepper to taste.
6. Pour into pie plate and bake 30-40 minutes, till set.
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