Recipe of Favorite Sunchoke (Jerusalem Artichoke) and Leek Breakfast Pie

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Climb stairs. Stroll up the stairs to where you live or work as an alternative to using the elevator. While this will be hard to do if you live on or if your job is on a seriously high level floor in a skyscraper, taking the stairs to a home or office on, say, the fifth floor is completely do-able. If you do work on a super high floor, why not get off the elevator a few floors earlier and walk the rest of the way? So many people choose the elevator over clambering even a single flight of stairs. That just one flight of stairs—when taken a handful of times a day—can be just the additional boost that your system needs.

There are a whole lot of things that factor into getting healthy. Not all of them necessitate fancy gym memberships or restricted diets. You can do little things each day to improve upon your health and lose weight. Being smart about the decisions you make each day is a start. A proper amount of physical activity each day is also critical. Don't overlook that health isn't only about how much you weigh. You need to help to make your body as strong it can be.

We hope you got insight from reading it, now let's go back to sunchoke (jerusalem artichoke) and leek breakfast pie recipe. You can have sunchoke (jerusalem artichoke) and leek breakfast pie using 12 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to prepare Sunchoke (Jerusalem Artichoke) and Leek Breakfast Pie:

1. Take 1 of Pie Crust.
2. You need 1 slice of Thick Cut Smoked Bacon.
3. Take 1 large of Leek.
4. Prepare 1 lb of Sunchokes (Jerusalem Artichokes).
5. Take 2 tsp of Smoked Hot Paprika.
6. Use 2 tsp of Fresh Cracked Pepper.
7. Use 1 tsp of Salt.
8. Provide 1 1/4 cup of Whole milk.
9. Provide 1/4 cup of Sour Cream.
10. Get 6 of Eggs.
11. You need 1/4 tsp of Fresh Nutmeg.
12. You need 1/3 cup of Parmigiano Reggiano.

Steps to make Sunchoke (Jerusalem Artichoke) and Leek Breakfast Pie:

1. Preheat oven to 400°F.
2. Take a 9 inch glass pie dish and roll out pre-made crust (don't judge me, I'm lazy and the Pillsbury crust is totally sufficient) into the dish, folding the excess over and making a robust crust with the aesthetic of your choosing..
3. Using a mandolin slice the Sunchokes and Leeks and set them aside separately..
4. Heat a large frying pan on medium high and when heated about 7 minutes add the strip of bacon, cut into 1/2 inch pieces..
5. Once the bacon renders down a bit (gets everything deliciously greasy), toss in the Sunchokes and cook with a lid on for 5-10 minutes..
6. Add in the Leeks, paprika, pepper, and salt (if you have a good smoked salt, now is the time to use it) and cook for another 15 minutes with the lid on..
7. As the goodness cooks down, add milk and sour cream to a blender. mix until smooth..
8. Then add eggs into the milk mixture and blend just enough to make the mixture uniform. You want to ensure that not too much air gets incorporated. If there is a significant amount of froth, then you over did it, but don't worry, just let it settle for a few minutes..
9. Grate the nutmeg into the egg mixture and stir slightly..
10. Hop back over to the Sunchokes and Leeks mixture and test for doneness. The Sunchokes should have the texture of you a cooked, sliced potato. Once everything in the fry pan is cooked, and it into the pie crust and spread evenly..
11. Add the milky egg mixture to the pie and using some of the liquid, baste the edge of the crust..
12. Take aluminum foil and place it around the crust. This will ensure that the crust will not burn/ cook faster than the rest of the pie. I found out that the easiest way to do this is to take a large enough square of foil to cover the pie, and cut out the center exposing every part of the pie besides the crust..
13. Place into the oven for 15 minutes and then drop the temperature down to 350°F, cooking for a remaining 30-35 minutes. Be sure to check the pie about 10 minutes before (meaning after 35 minutes or so) total cook time to remove the foil and add the parmigiano evenly on the filling part..
14. Once it looks done, ensure that the bottom is cooked through (this is why I prefer a glass pie dish). if not pop the pie back in the oven for another 5 minutes, being weary of the crust. The last thing you want is a burnt crust after all that pedantic work!.
15. Let cool a bit, about 10 minutes, and serve. This can be made ahead of time and will last about a week, if not devoured first..

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