Total Time
Prep 30 mins
Cook 30 mins

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.

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.
Most Helpful

5 5

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

5 5

I needed something easy to use up excess leeks - this was just the rescipe. It was easy to make and lovely to eat.

4 5

This is in the oven as we speak, I have a good feeling about it. Love the bread crust idea. I only had white so hopefully it will taste ok. Wanted to make a quiche but was too lazy to make a pie crust.