Rating: 2.5 stars
5 Ratings
  • 1 star values: 1
  • 2 star values: 2
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 0

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.

Tiffany Vickers Davis
Recipe by Cooking Light June 2015

Gallery

Jennifer Causey; Styling: Claire Spollen

Recipe Summary

hands-on:
35 mins
total:
1 hr
Yield:
Serves 4 (serving size: 2 wedges)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

411 calories; fat 20g; saturated fat 3.4g; mono fat 11.1g; poly fat 4.4g; protein 17g; carbohydrates 43g; fiber 7g; cholesterol 53mg; iron 4mg; sodium 536mg; calcium 148mg.
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