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