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Author Notes: I sometimes wonder if savory pie has adopted the name of quiche so we don't mind eating it for dinner. I love a good quiche. What I don't always love, though, is packing in a cup or two of cream into an otherwise healthy dinner, alongside of a butter or lard-packed crust. I developed this Broccoli Leek Savory Pie in an effort to make a "quiche" that was guilt-free but completely delicious. In place of the broccoli and leek, you can use any variety of fillings, so feel free to be creative with this one! - EatSimplyEatWell
- 1/2 cup oatmeal
- 1/2 cup flour
- 2 tablespoons ground flaxseed (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 4 tablespoons butter, melted
- 1/2 cup greek yogurt or quark
- Preheat oven to 400° F.
- Combine the oatmeal, flour, ground flaxseed, salt, pepper and baking soda in a mixing bowl. Add the butter and yogurt and stir until well-combined.
- Press the dough into a 9" pie pan so it covers the bottom and the sides.
- Bake for 15 minutes or until crust is puffed and golden. Remove from oven.
- 1 leek, halved lengthwise and then cut into thin half-moons
- 1 head of broccoli, roughly chopped into thumb-sized pieces
- 2 tablespoons olive oil
- 1/2 teaspoon freshly ground black pepper
- 4 eggs
- 2 cups 2% milk
- 1 cup shredded mild cheese, e.g. Mozzarella or Edam
- Heat the olive oil in a skillet over medium heat. Add the leek and the broccoli and cook, stirring occasionally, until the leek is tender and slightly translucent, about 5 minutes. Add the salt and pepper and stir to combine. Remove from heat.
- In a medium-sized bowl, beat the eggs. Add the milk and beat to combine.
- Arrange the vegetables over the crust in the pie pan. Sprinkle the cheese evenly over the top. Pour the egg mixture over the vegetables and cheese.
- Bake the pie in the oven for 30-35 minutes until the center rises up into a dome and the surface is golden brown. Remove from oven and cool 10 minutes at room temperature before serving.
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