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“Source: The Outdoor Dutch Oven Cookbook - Sheila Mills. The cooking times will vary with your method of cooking. Camp cook time is shorter then conventional oven.”

Ingredients Nutrition

  • 1 (9 inch) unbaked pastry shells
  • 2 tablespoons butter
  • 2 cups leeks, chopped
  • 14 cup fresh parsley, chopped
  • 1 teaspoon flour, unbleached all purpose
  • 6 slices bacon, uncooked, cut into 1/2 in. pieces
  • 3 large eggs
  • 23 cup whipping cream
  • 13 cup milk
  • 14 teaspoon salt
  • 14 teaspoon pepper
  • 18 teaspoon nutmeg


  1. Prepare pie crust according to recipe or package directions.
  2. Place crust in Dutch oven and up sides at least 1 inch, folding excess over to form double edges, or place in 9 inches pie dish ( if using a large Dutch oven you may need to make double the crust recipe.).
  3. Pierce crust bottom all over with fork and bake until pale golden ( about 350°F in a conventional oven ), about 10 minutes.
  4. Melt butter in a skillet, add leeks and parsley, and saute' until soft. Stir in flour.
  5. Spoon mixture onto crust.
  6. Cook bacon until crisp and drain. Sprinkle bacon over leeks.
  7. In a separate bowl, beat eggs, cream, milk, salt, pepper, and nutmeg and pour into crust.
  8. Bake in Dutch oven about 25 minutes, or in 350°F conventional oven for 45 to 50 minutes, until set in center.

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