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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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