Light summer tomato-leek pie that’s perfect with heirloom or Farmer’s market tomatoes
I clipped this tomato-leek pie recipe from Cooking Light’s June 2015 issue, intrigued by the quinoa crust and leeks as a primary vegetable in the pie. After making it once, I adapted the recipe to what you see here… using a cooked quinoa crust. I found their toasted uncooked quinoa crust to be too dry and crunchy. I made the filling more like a quiche/custard, as it needed more body when I eliminated the parmesan.
If using cheese (not for dairy-free, migraine, or low-sodium version), use 1/4 cup of finely grated cheese like parmesan, goat cheese cheddar, or your favorite dairy-free cheese, as shown above. Include half the cheese in the filling, then sprinkle the rest on top. While the pie is gorgeous with the tomatoes set on top, it holds together better if they are mixed and baked into the filling. I used Culinary Coconut Milk from So Delicious for the final recipe.
If you want the effect I show here, buy one small heirloom tomato in as many colors as you can find—ideally green zebra, yellow, orange, red, and dark purple-red, then thinly slice and arrange on top of the leek filling, pressing in. You’ll have tomatoes left over for a salad.
low-sodium, migraine, gluten-free, vegetarian, and reduced-sugar diets
vegan or paleo diets
This is a Savory entry in the So Delicious and Go Dairy Free Snackable Recipe Contest
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Tomato-leek pie with quinoa crust
- 3.175 ounces quinoa 1/2 cup dry
- 2 cups chicken stock (low-sodium) or vegetable stock
- 1.75 ounces sunflower seeds raw (1/3 cup), ground to a flour
- 1 tbsp tapioca flour
- 1 tbsp olive oil (extra virgin)
- 1 eggs large, lightly beaten
- 1 pinch sea salt optional, omit for low-sodium diet
- 3 leeks large, light green parts only (about 2 cups thinly sliced)
- 2 cloves garlic
- 2 tbsp olive oil (extra virgin)
- 8 ounces tomatoes heirloom, very ripe
- 3 eggs large, lightly beaten
- 1/2 cup coconut milk canned or boxed, such as So Delicious Culinary Coconut Milk
- 1 tsp thyme (fresh)
- 1/4 tsp sea salt divided use
- Rinse quinoa and drain. Cook quinoa in a lidded saucepan with stock: cover, bring to a boil, turn down to simmer for 15 minutes. Turn off heat and let sit for at least 30 minutes.
- Mash cooked quinoa with rest of crust ingredients until well mixed and very sticky.
- Lightly spray or oil a pie or tart pan.
- Spread crust into the pan, using waxed paper to get the crust as even as possible.
- Preheat oven to 350F/180C/gas mark 4.
- Pre-bake crust for five minutes.
- Heat a large nonstick skillet or cast iron frying pan over medium heat. Add oil and swirl to coat.
- Sauté leeks and garlic for 10-20 minutes, reducing heat if necessary, until the leeks are soft, wilted, and golden brown.
- While leeks are cooking, thinly slice or chop tomatoes, removing all the seeds and goo. Put tomatoes in a colander and sprinkle lightly with salt. Let sit for at least 10 minutes; 30 is better. The salt draws out moisture, resulting in a better filling.
- Pat the tomatoes as dry as possible with a clean kitchen towel or paper towels.
- Whisk together the eggs, coconut milk, and thyme. Add 5-6 grinds of cracked black pepper and remaining salt (about 1/8 tsp). If using cheese, mix half in now.
- Stir in the tomatoes and the leek mixture. Pour filling into crust. Sprinkle with cheese if using.
- If making a tomato rainbow, reserve tomatoes until filling is in crust, then arrange on top of filling, pressing in. Sprinkle with remaining cheese if using.
- Bake for 35-40 minutes, checking after 30. Crust should be light brown, filling completely set (no jiggling), and golden brown. Let cool on a rack for at least 10 minutes before cutting.