Tomato-Leek Pie with Quinoa Crust

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Tomato-Leek Pie with Quinoa CrustRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

The two-slice portion on this summer pie is nice and hearty: For a lighter lunch or brunch for eight people, serve one slice with a simple spinach salad. For extra flavor, try tossing 2 teaspoons chopped fresh thyme into the crust.

Serves 4 (serving size: 2 wedges)


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1 cup uncooked quinoa
1/2 cup almond meal
1 tablespoon cornstarch
3/4 teaspoon kosher salt, divided
2 tablespoons olive oil, divided
1 large egg, lightly beaten
Cooking spray
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)


Hands-on: 35 Minutes
Total: 1 Hours

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.

Created date

April 2015

Nutritional Information

Calories 411
Fat 20 g
Satfat 3.4 g
Monofat 11.1 g
Polyfat 4.4 g
Protein 17 g
Carbohydrate 43 g
Fiber 7 g
Cholesterol 53 mg
Iron 4 mg
Sodium 536 mg
Calcium 148 mg