Low Fat Classic Leek Pie
Delight in the wholesome flavors of this Low Fat Classic Leek Pie, a lighter twist on a comforting classic. Featuring tender, sautéed leeks enveloped in a velvety blend of low-fat crème fraîche, egg yolks, and a hint of wholegrain mustard, this savory pie bursts with creamy richness while staying refreshingly light. A golden shortcrust pastry shell provides the perfect flaky base, creating a satisfying contrast to the savory, subtly spiced filling seasoned with nutmeg and black pepper. Ready in just an hour, this pie is ideal for a healthy dinner or an elegant brunch centerpiece. Enjoy this guilt-free indulgence that serves up all the taste with none of the compromise. Perfect for fans of low-fat recipes, leek-lovers, and anyone seeking a delicious yet balanced meal option.
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Recipe Information
Ingredients
- 250 grams shortcrust pastry
- 3 large leeks
- 1 tablespoon olive oil
- 1 tablespoon wholegrain mustard
- 150 grams low-fat crème fraîche
- 2 egg yolks
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon grated nutmeg
Instructions
Preheat the oven to 200°C (392°F).
Roll out the shortcrust pastry on a lightly floured surface until it is about 3 mm thick. Carefully line a 22 cm tart tin with the pastry, trimming off any excess.
Prick the base with a fork, cover with baking paper and fill with baking beans. Blind bake in the preheated oven for 15 minutes.
Remove the paper and beans, then bake for another 5 minutes until the pastry is golden and crisp. Set aside to cool.
While the pastry is baking, wash the leeks thoroughly and slice them thinly.
Heat the olive oil in a large pan over medium heat. Add the sliced leeks and a pinch of salt, sauté gently for about 10 minutes until soft but not colored. Let them cool slightly once cooked.
In a mixing bowl, whisk together the low-fat crème fraîche, egg yolks, wholegrain mustard, remaining salt, black pepper, and grated nutmeg until smooth.
Stir the cooled leeks into the crème fraîche mixture, then pour the filling into the pastry case.
Bake the pie in the oven for 20 minutes until the filling is set and lightly golden on top.
Allow the pie to cool for a few minutes before slicing it into wedges to serve.
Nutrition Facts
Calories |
1769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.3 g | 121% | |
| Saturated Fat | 42.6 g | 213% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 429 mg | 143% | |
| Sodium | 332098 mg | 14439% | |
| Total Carbohydrate | 196.6 g | 71% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 25.0 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 498 mg | 38% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1264 mg | 27% | |
*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.
