Ingredients
- —3–4 slices of Leksa Knäckebröd (crumbled, for the crust)
- —1 tbsp olive oil or ghee
- —1 tsp water (to bind the crumbs)
- —2 eggs
- —60 g cooked ham (cut into strips)
- —80 g leek (sliced into rings, briefly sautéed)
- —50 g cheese (feta, goat cheese, or cottage cheese)
- —Pepper, salt, nutmeg
Instructions
Preheat the oven to 180 °C.
Mix the crumbled knäckebröd with oil and a splash of water; press this firmly into the base of a small baking dish or quiche pan (lined with parchment paper).
Whisk the eggs with pepper, salt, and nutmeg.
Add the leek, ham, and cheese, then pour the mixture over the knäckebröd crust.
Bake for 20–25 minutes until the pie is golden brown and set.
Serving Tip
A light and savory pie with a crispy knäckebröd crust — perfect for lunch or a light dinner. Serve warm on a dark earthenware plate with a bit of lamb's lettuce or arugula on the side. Sprinkle with some extra grated cheese or fresh herbs (chives or parsley) for a pop of color.
Storage Tip
Covered, it will keep for up to 2 days in the refrigerator. Reheat in the oven (160 °C, ±8 min) or enjoy cold as lunch the next day.