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Tomato-Leek Pie with Quinoa Crust

Photo: Jennifer Causey; Styling: Claire Spollen

Hands-on time 35 mins
Total time 1 hr
Yield

Serves 4 (serving size: 2 wedges)

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.

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.