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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Overhead view of a tomato-leek pie.

Tomato-Leek Pie with Quinoa Crust

  • Author: Cooking Light
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
  • Category: Main Dish
  • Method: Oven
  • Cuisine: American


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


  • 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)


  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.


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.


  • Serving Size:
  • Calories: 202
  • Sugar: 2.7 g
  • Sodium: 207.5 mg
  • Fat: 9.3 g
  • Saturated Fat: 1.7 g
  • Carbohydrates: 21.9 g
  • Fiber: 3.4 g
  • Protein: 8.4 g
  • Cholesterol: 25.8 mg

Keywords: tomato pie, quinoa crust, summer pie, gluten-free, brunch

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Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.


  • Food Done Light

    I saved this recipe from the magazine because I was intrigued by the crust. I’m not sure I will make it now. Loved hearing your upon on how it turned out.

  • Joanne (eats well with others)

    I adapted one of their other quinoa quiche crusts for this quiche – – and it was great. I wonder why they changed it up!?

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