Keto Classic Leek Pie
Indulge in the rich, savory flavors of a **Keto Classic Leek Pie**, a low-carb twist on a timeless favorite. This recipe features a buttery almond flour crust infused with Parmesan, perfectly complementing the creamy, flavorful leek filling. Sautéed leeks and garlic are combined with heavy cream, Gruyere cheese, and eggs for a luscious, velvety texture, while the pre-baked crust ensures a delightful crunch in every bite. With a prep time of just 20 minutes, this pie is ideal for busy weeknights or an impressive low-carb brunch centerpiece. Gluten-free, keto-friendly, and packed with wholesome ingredients, it’s a satisfying dish that doesn’t skimp on flavor or nutrition. Serve this golden-brown masterpiece slightly cooled for a slice of pure comfort.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cup Grated Parmesan cheese
- 0.25 cup Butter
- 1 large Egg
- 0.5 teaspoon Salt
- 2 large Leeks
- 2 tablespoons Olive oil
- 2 minced Garlic cloves
- 0.5 cup Heavy cream
- 1 cup Gruyere cheese
- 3 large Eggs
- 0.25 teaspoon Black pepper
Instructions
Preheat the oven to 350°F (175°C).
In a bowl, mix together the almond flour, grated Parmesan cheese, melted butter, salt, and 1 egg until a dough forms.
Press the dough evenly into a 9-inch pie pan to form the crust. Make sure it covers the bottom and the sides evenly.
Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
While the crust cools, prepare the filling. Clean and slice the leeks thinly, using only the white and light green parts.
In a large skillet over medium heat, add the olive oil. Add the sliced leeks and sauté until they are soft, about 8-10 minutes.
Add minced garlic to the skillet and cook for an additional 2 minutes.
In a mixing bowl, whisk together heavy cream, remaining 3 eggs, and black pepper.
Add the leek mixture and Gruyere cheese to the bowl and stir until combined.
Pour the leek filling into the pre-baked crust. Spread evenly.
Place the pie in the oven and bake for 35 minutes, or until the filling is set and the top is light golden brown.
Once cooked, remove the pie from the oven and let it cool slightly before slicing and serving.
Nutrition Facts
Calories |
3067 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 260.2 g | 334% | |
| Saturated Fat | 96.9 g | 485% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 1204 mg | 401% | |
| Sodium | 2986 mg | 130% | |
| Total Carbohydrate | 77.8 g | 28% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 17.9 g | ||
| Protein | 114.6 g | 229% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 2316 mg | 178% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 929 mg | 20% | |
*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.
