Tomato-Leek Pie With Quinoa Crust Recipe

Name: Tomato-Leek Pie With Quinoa Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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 350u00b0.
2
Place quinoa on a jelly-roll pan. Bake at 350u00b0 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 350u00b0 for 5 minutes.
3
Heat a medium skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add leeks; saute 3 minutes. Add garlic; saute 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 350u00b0 for 15 minutes or until filling is set. Let stand 10 minutes; cut into 8 wedges.

488

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup uncooked quinoa, 1/2 cup almond meal, 1 tablespoon cornstarch, 3/4 teaspoon kosher salt, divided, and more.

Yes, Tomato-Leek Pie With Quinoa Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Tomato-Leek Pie With Quinoa Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions