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)
- Preheat oven to 350°.
- 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.
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