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Tomato-Leek Pie with Quinoa Crust

Prep Time:

15 min

Cook Time:

1 hr

Serves:

4

About the Recipe

The two-slice portion on this summer pie is nice and hearty. Quinoa makes this a great gluten free crust option.

Ingredients

Crust

  • 1 cup uncooked quinoa

  • ½ cup almond meal

  • 1 tablespoon cornstarch

  • ¾ teaspoon kosher salt, divided

  • 2 tablespoons olive oil, divided

  • 1 large egg, lightly beaten

  • Cooking spray


Filling

  • 2 cups thinly sliced leeks

  • 2 garlic cloves, minced

  • 1 pound heirloom tomatoes, seeded and sliced

  • 1 teaspoon chopped fresh thyme

  • 2 large egg whites, lightly beaten

  • 1 ounce grated vegetarian Parmesan cheese (about 1/4 cup)

Preparation

  1. Preheat oven to 350°.

  2. Place quinoa on a jelly-roll pan. Bake at 350° for 10 minutes or until golden brown; cool. Place half of quinoa in a food processor; pulse 30 seconds. Transfer to a large bowl. Add remaining toasted quinoa, almond meal, cornstarch, and 1/4 teaspoon salt; stir to combine. Add 1 tablespoon oil and egg; stir until mixture is crumbly but holds together when pressed. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 5 minutes.

  3. Heat a medium skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add leeks; sauté 3 minutes. Add garlic; sauté 1 minute. Combine leek mixture, tomatoes, thyme, and remaining 1/2 teaspoon salt in a medium bowl; let stand 5 minutes. Add egg whites, stirring to combine.

  4. Arrange tomato mixture in crust; sprinkle with cheese. Bake at 350° for 15 minutes or until filling is set. Let stand 10 minutes; cut into 8 wedges.

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