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
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Ingredients
- 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
Directions
- Crust
-
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.
- Filling
-
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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