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Leek Pie

Prep time 30 mins
Cook time 32 mins
Stand time 10 mins
Yield 6 servings

Ingredients

  • 6 cups thinly sliced leek (about 6 medium)
  • 1 tablespoon butter, melted
  • 1 cup water
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (9-inch) deep-dish frozen piecrust
  • 1/3 cup (1 1/3 ounces) shredded Gruyère cheese
  • 2 large eggs
  • 2 large egg whites
  • 1 cup fat-free milk
  • 1 tablespoon cornstarch

Nutrition Information

  • calories 267
  • fat 12.6 g
  • satfat 5.6 g
  • protein 9.2 g
  • carbohydrate 29.5 g
  • fiber 1.6 g
  • cholesterol 91 mg
  • iron 3.1 mg
  • sodium 428 mg
  • calcium 174 mg

How to Make It

  1. Cook leek in butter in a large skillet over medium-high heat 3 minutes, stirring constantly. Add water, salt, and pepper. Cover, reduce heat, and simmer 10 minutes or until leek is tender. Uncover, increase heat to high, and continue cooking, stirring occasionally, 3 minutes or until liquid evaporates.

  2. Bake piecrust at 350° for 9 minutes. Sprinkle cheese in bottom of piecrust; spoon leek mixture over cheese.

  3. Whisk together eggs, egg whites, milk and cornstarch in a medium bowl; pour over leek mixture. Bake at 350° for 20 to 23 minutes or until set, shielding after 10 minutes, if necessary. Let stand 10 minutes.

Cook's Notes

Prepare leeks by first removing the root, the tough outer leaves, and the tops, leaving 2 inches of dark leaves. Wash the leeks thoroughly and slice thinly.

Oxmoor House Healthy Eating Collection