Make Ahead

Broccoli Leek Savory Pie

February 22, 2013
1 Ratings
  • Serves 6
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

What You'll Need
  • Crust
  • 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
  • Filling
  • 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
  1. Crust
  2. Preheat oven to 400° F.
  3. 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.
  4. Press the dough into a 9" pie pan so it covers the bottom and the sides.
  5. Bake for 15 minutes or until crust is puffed and golden. Remove from oven.
  1. Filling
  2. 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.
  3. In a medium-sized bowl, beat the eggs. Add the milk and beat to combine.
  4. 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.
  5. 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.

See what other Food52ers are saying.

1 Review January 18, 2020
This made a savory tart, similar to a quiche, but felt less heavy. I processed the rolled oats in a mini-food processor to make it more like flour. Pressing the dough in the tart pan was a bit tricky, but do-able. I added some chopped mushrooms to the veggie mix and used a mix of fresh mozzarella and grated cheddar. I also had to add at least 10 minutes to the baking time before the center was set. But the end result was a success and enjoyed by all.