Leek Mushroom and Mozzarella Pie
Savor the rustic charm of a Leek, Mushroom, and Mozzarella Pie, a hearty dish that combines earthy flavors and creamy indulgence in every bite. Perfect for cozy dinners or casual gatherings, this pie marries tender sautéed leeks and mushrooms with melty mozzarella, all nestled in a buttery shortcrust pastry. The filling is elevated with a hint of garlic and fresh thyme, then bound together with a rich cream and egg custard for a luscious texture. Simple to prepare yet bursting with gourmet appeal, this vegetarian pie is baked to golden perfection, making it a crowd-pleasing centerpiece. Serve it warm with a crisp green salad for an effortlessly satisfying meal.
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Recipe Information
Ingredients
- 2 large stalks Leeks
- 250 grams Mushrooms
- 200 grams Mozzarella cheese
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 1 teaspoon Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 sheet Shortcrust pastry
- 1 large Egg
- 120 milliliters Heavy cream
- 1 tablespoon All-purpose flour
Instructions
Preheat your oven to 375°F (190°C).
Prepare the leeks by trimming off the dark green tops and roots. Wash thoroughly to remove any grit, then slice them thinly.
Clean the mushrooms with a damp paper towel and slice them evenly.
Heat olive oil in a large skillet over medium heat. Add the sliced leeks and cook for 5-7 minutes, stirring occasionally, until softened.
Add minced garlic to the leeks and cook for an additional minute.
Stir in the mushrooms and cook until they release their moisture and become tender, about 8 minutes.
Add thyme, salt, and black pepper to the skillet. Stir well and remove from the heat. Allow the mixture to cool slightly.
In a bowl, beat the cream and egg together with 1 tablespoon of flour until smooth.
Unroll the shortcrust pastry and gently place it into a pie dish, trimming any excess from the edges. Prick the base with a fork to prevent puffing during baking.
Scatter half of the mozzarella over the base of the pie crust.
Spread the leek and mushroom mixture evenly over the mozzarella layer.
Top with the remaining mozzarella and pour the cream and egg mixture over the filling, ensuring it is evenly distributed.
Bake in the preheated oven for 30-35 minutes, or until the pie is golden and the filling is set.
Remove from the oven and allow to cool for 5 minutes before slicing and serving.
Nutrition Facts
Calories |
470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 15.3 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 881 mg | 38% | |
| Total Carbohydrate | 28.4 g | 10% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 7.2 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 340 mg | 26% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 514 mg | 11% | |
*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.
