Leek Pie

Recipe by Tomboy

This is a great luncheon or light dinner recipe! The pie crust made from bread works really well and is much easier than pastry. I think it originally came from the Australian Womans Weekly. I've been making it for years. Serve it with a tossed green salad and some chips (fries)on the side.

Top Review by Bergy

Tomboy, as soon as I read this recipe I said I had to try it and I did last night. MMMmmm I love leeks and this is a great recipe. I did the recipe in individual oven proof (can't think of the word I want) bowls and they looked lovely sitting in front of each persons place. I added pepper & 1 jalapeno to the recipe. Served with a salad and crusty rolls Thank-you

Ingredients Nutrition


  1. Remove crusts from bread and spread with margarine.
  2. Retain the crusts.
  3. Line the base and sides of a deep pie plate with bread, buttered side down.
  4. Sprinkle with grated cheese and press down.
  5. Set aside.
  6. In a saucepan melt margarine.
  7. Add leeks and cook for 5 minutes.
  8. Stir in capsicum and garlic and cook 1 minute.
  9. Stir in blended cornflour, milk and crumbled stock cube.
  10. Cook for 3 minutes.
  11. Remove from heat and stir in eggs.
  12. Pour into bread lined pie plate.
  13. Use the reserved crusts to decorate the top in a lattice pattern.
  14. Bake in oven 200 deg celsius for 30 minutes or until filling is set.

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