This is another adaptation of one of Against All Grain’s absolutely amazing inventions. I’ve made this a few times and each time made a couple of tiny revisions, not because the original isn’t fabulous, but just to work better with the equipment and ingredients I usually have on hand. I think we’ve finally nailed it. This is a savory, rich treat that I would be proud to serve to at any brunch, or that we will happily gobble up as breakfast for dinner after a rough day. Feel free to play with this recipe–use sausage instead of bacon, add more veggies to the topping, or change up the herbs in the crust.
One thing to note is that this dish is rich in fat and calories. Usually this is not too much of a concern for IBD patients, who tend to be underweight anyway. While I am not underweight, personally, I have lost a lot of weight since being diagnosed with Crohn’s. Some of this might be the effect of the disease, but I also think that my body is better able to appropriately digest and utilize fats and proteins than complex carbohydrates. My husband and I both lost quite a bit of weight while on the Paleo diet, which is also a high-fat, high-protein, low-carb diet not so different from SCD. I think there is more and more evidence supporting the idea that complex carbs, too much sugar, and highly processed foods are behind weight problems, and that dietary fat (especially from good plant-based sources) is not what makes us fat. More on this later.
In the meantime, make this breakfast pie immediately. Chris kept talking about Heaven the whole time he was eating this, and I take that as a pretty good sign.
This is what it will look like when the dough is ready.
Now get o work on your toppings. Saute bacon until about halfway cooked and then add shredded leeks. Your house will now smell like heaven. Try not to eat all the bacon and leeks now. You will need them for your pie!
Leek and Bacon Breakfast Pie Ingredients (serves 4-5 as main dish; more as side)
- 2 cups blanched almond flour
- 2 tablespoons cold goat or cow milk butter, cut into cubes
- 1 tablespoon cold water or bone broth
- 1 tablespoon chopped fresh chives
- 1/4 teaspoon sea salt
- 1 egg
- 1/2 cup plain strained yogurt
- 1/2 cup cheese (I used a mixture of fontina and swiss because that’s what I had on hand), shredded
- 1 leek, cleaned, trimmed of dark green leaves, and shredded
- 7 slices bacon, diced (to be completely SCD legal, make sure it doesn’t have any sugar or other ingredients in it!)
- salt and pepper to taste
- a dash of nutmeg
- 6 eggs
- Preheat oven to 325 degrees Fahrenheit.
- Add all crust ingredients to food processor with dough blade and process until a ball forms. Press into a 9-inch cake pan (the dough might not reach all the way up the sides, and this is ok).
- Place the crust in the oven for 10 minutes.
- Mix yogurt, shredded cheese, salt and pepper, and nutmeg together in a bowl. Set aside.
- Brown bacon in a pan until halfway cooked; add leeks and continue cooking, stirring frequently, until bacon is cooked but not yet crispy and leeks are softened.
- Remove crust from oven. Increase oven temperature to 425 degrees Fahrenheit. Add the cheese mixture first, then layer the bacon and leeks on top. Return the pie to the oven for 10 more minutes.
- Remove the pie from the oven and crack eggs on top. Bake for 15 more minutes, or until the egg yolks are cooked to your liking, and let set for 5 minutes before serving. We like to eat this with a few slivers of fresh avocado. It would also be lovely with fruit and a simple green salad with vinaigrette or roasted tomatoes.