Leek pie

Mom makes this dish quite often. She has made a few modifications to make it more healthy. I made it tonight in its original glory and LOVE it!

For filling:
Carefully clean 4 leeks (spread the leaves out carefully under the tap)
Cut off the dark green parts
Slice the white and light green parts thinly
Keep an eye out for more dirt as you slice - leeks are often very dirty.
Saute on low in EVOO (use maybe 2T). Salt the leeks lightly. Cover with a lid and cook until the leeks are soft and pale, maybe a little caramelized (note that they will not caramelize as much as onions would, since they have less sugar).
Turn off heat.
Preheat oven to 350 degrees.
Mix 3 eggs lightly, and stir into the leeks.
Add 1/2 c grated parmesan.
Set aside.
Get a frozen pie crust (I use whole wheat. Puff pastry would be great, too. I will also include mom's recipe for foccacia crust below, which is more classic but also more work.) Line the bottom and sides with several slices of prosciutto (I used about 5 slices.... less than 1 of the small packages you can get at Whole Foods).
Pour the leek mixture into the crust, over the prosciutto.
(optional) decorate the top with thin slices of peppers - I used 1/2 poblano (lightly spicy) and 1/2 Carmen pepper (sweet).
Bake for 45 minutes at 350, or until filling sets and a knife inserted into the center comes out clean (it should look like a quiche).

Photo of the half-eaten pie below. It just smelled so good I couldn't wait...



Optional - Foccacia crust (alternative to frozen pie crust) (nb, I haven't tested it, it's copy-pasted from mom):

mix 1 T yeast with ¼ cup water.  Yeast should start to grow within a few minutes

            Add 3/8 cup olive oil and ¾ cup water and 1 t salt

            Add one egg and stir

            Mix in 2 cups of bread flour and knead on floured surface, adding more flour as                            necessary to get a thick, cushiony dough.  Put in bowl to rise.
Later, form dough into baking dish and add filling. Bake as described above.