Tomato-Leek Pie with Quinoa Crust
Entrées,  Gluten Free,  Recipes,  Vegetarian

Tomato-Leek Pie with Quinoa Crust

Beautifully ripe tomatoes pair with leeks, garlic, thyme & Parmesan cheese in this savory, gluten-free pie.

I was really excited to try out this recipe when I saw it in the June issue Cooking Light. I absolutely adore tomatoes, and my family was a big fan of the Tomato Tarte Tatin I made a while back.

Tomato-Leek Pie with Quinoa Crust

I was really intrigued by the quinoa crust here, but unfortunately, it was almost inedible. It was very thick and hard to chew through, and didn’t have much flavor. I even added fresh thyme to the crust as suggested in the notes.

Major bummer.

Tomato-Leek Pie with Quinoa Crust

It did look pretty though, and the filling was really tasty. Not that you can go wrong with garlicky tomato and leek goodness!

Tomato-Leek Pie with Quinoa Crust

I think the idea of a quinoa crust has potential, but unfortunately it didn’t work out well for us the day I made it.

I ended up scooping out the filling and saving it for the next day. Like most things, it was really tasty with a fried egg on top!

A photo posted by Ashley Covelli (@bigflavors) on

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Tomato-Leek Pie with Quinoa Crust


Description

Beautifully ripe tomatoes pair with leeks, garlic, thyme & Parmesan cheese in this savory, gluten-free pie.


Scale

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)

Instructions

  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.

Notes

Recipe from Cooking Light June 2015

CL’s notes: 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.

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