Gluten-Free Classic Leek Pie
Delight in the comforting flavors of a **Gluten-Free Classic Leek Pie**, a timeless dish made accessible for gluten-sensitive eaters without sacrificing taste. This recipe features a buttery, flaky gluten-free crust, filled with tender, sautéed leeks and aromatic garlic, all enveloped in a creamy, custard-like mixture of heavy cream, eggs, Gruyère cheese, and a hint of nutmeg for warmth. Perfectly balanced and incredibly satisfying, this savory pie is ideal as a main course for lunch, dinner, or brunch. With a prep time of just 30 minutes and a golden bake that will have your kitchen smelling irresistible, it’s as easy to make as it is to devour. Serve it alongside a fresh green salad or a warm bowl of soup for a complete meal that’s certain to impress. Whether you're gluten-free or not, this elegant and hearty pie will quickly become a favorite around your table!
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Recipe Information
Ingredients
- 200 grams Gluten-free all-purpose flour
- 100 grams Unsalted butter
- 1 teaspoon Salt
- 4 tablespoons Cold water
- 3 large Leeks
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 100 milliliters Heavy cream
- 2 Eggs
- 100 grams Grated Gruyère cheese
- 1 teaspoon Black pepper
- 0.5 teaspoon Nutmeg
Instructions
Preheat your oven to 200°C (400°F).
For the crust, combine the gluten-free flour and salt in a large mixing bowl. Add the cold, cubed butter and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
Gradually add cold water, one tablespoon at a time, mixing gently until the dough begins to come together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
While the dough chills, prepare the filling. Trim, halve, and thinly slice the leeks. Rinse well to remove any dirt.
Heat olive oil in a large skillet over medium heat. Add the leeks and sauté for about 10 minutes until soft. Add minced garlic and cook for another minute. Remove from heat and set aside.
In a medium bowl, whisk together heavy cream, eggs, grated cheese, black pepper, and nutmeg until well combined.
Roll out the chilled dough on a floured surface and fit it into a 9-inch pie pan. Trim and flute the edges.
Spread the sautéed leeks evenly over the pie crust, then pour the cream and egg mixture over the top.
Place the pie in the preheated oven and bake for 40-50 minutes, or until the filling is set and the top is golden brown.
Allow the pie to cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.0 g | 245% | |
| Saturated Fat | 98.4 g | 492% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 793 mg | 264% | |
| Sodium | 3316 mg | 144% | |
| Total Carbohydrate | 244.5 g | 89% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 19.1 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 1234 mg | 95% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 1193 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
