Low Carb Classic Leek Pie
Savor the comfort of a timeless favorite with this Low Carb Classic Leek Pie, a delightful twist on a traditional recipe that's perfect for keto and low-carb lifestyles. Featuring a golden, flaky crust made from a blend of almond and coconut flours, this savory pie is filled with tender, sautéed leeks infused with aromatic thyme and garlic powder. A creamy mixture of heavy cream and melted cheddar cheese adds a luscious, indulgent touch that perfectly complements the mild sweetness of the leeks. Quick and easy to prepare, with just 20 minutes of prep time, this elegant dish is ideal for a family dinner or a refined brunch. Serve warm and enjoy a satisfying meal that is both gluten-free and guilt-free!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.5 cups coconut flour
- 0.25 cup butter, solid
- 2 tablespoons cream cheese, softened
- 1 large egg
- 3 medium leeks
- 1 tablespoon olive oil
- 0.5 cup heavy cream
- 1 cup cheddar cheese, shredded
- 0.5 teaspoon Salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon garlic powder
- 0.5 teaspoon thyme, dried
Instructions
Preheat the oven to 350°F (175°C).
To prepare the crust, combine the almond flour and coconut flour in a large mixing bowl.
Add the solid butter and cream cheese into the flour mixture and use a fork or pastry cutter to blend until the mixture resembles coarse crumbs.
Beat the egg and add it to the flour mixture, stirring until the dough comes together. You may need to knead it lightly with your hands.
Press the dough evenly into the bottom and sides of a 9-inch pie pan. Use a fork to poke holes in the bottom to prevent bubbling.
Bake the crust in the preheated oven for 10-12 minutes, until it turns a light golden color. Remove from the oven and let cool.
While the crust is baking, clean and slice the leeks into thin rings, discarding the dark green tops.
In a large skillet, heat the olive oil over medium heat. Add the leeks and sauté until they become tender and translucent, about 8-10 minutes.
In a mixing bowl, whisk together the heavy cream, salt, black pepper, garlic powder, and thyme.
Once the leeks are cooked, spread them evenly over the cooled pie crust.
Pour the cream mixture over the leeks. Sprinkle the shredded cheddar cheese over the top.
Return the pie to the oven and bake for an additional 25-30 minutes, until the cheese is bubbly and lightly browned.
Allow the pie to cool for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.1 g | 305% | |
| Saturated Fat | 102.4 g | 512% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 619 mg | 206% | |
| Sodium | 2276 mg | 99% | |
| Total Carbohydrate | 119.1 g | 43% | |
| Dietary Fiber | 45.5 g | 162% | |
| Total Sugars | 23.3 g | ||
| Protein | 84.0 g | 168% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 1383 mg | 106% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1242 mg | 26% | |
*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.
