Low Sodium Classic Leek Pie
Indulge in the comforting and delicate flavors of this Low Sodium Classic Leek Pie, a heart-healthy twist on a timeless favorite. This savory pie features tender, golden sautéed leeks infused with garlic and simmered in low-sodium broth, all enveloped in a creamy béchamel sauce lightly seasoned with fresh thyme and black pepper. Nestled in a flaky low-sodium pie crust, this dish is the perfect centerpiece for a brunch spread, light lunch, or vegetarian-friendly dinner. With its harmonious blend of wholesome ingredients and lower sodium content, this leek pie is proof that you can savor bold flavors while keeping your health in mind. Whip it up in just under 90 minutes and enjoy it warm or at room temperature with a leafy green salad or a cup of soup for a satisfying meal.
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Recipe Information
Ingredients
- 3 large Leeks
- 2 tablespoons Olive oil
- 2 minced Garlic cloves
- 1 cup Low-sodium chicken or vegetable broth
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 1 cup Milk
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Fresh thyme
- 2 large Eggs
- 1 Prepared low-sodium pie crust
Instructions
Preheat your oven to 375°F (190°C).
Begin by preparing the leeks: Cut off the dark green tops and roots of the leeks. Slice them lengthwise and rinse thoroughly under water to remove any grit. Cut the leeks into thin slices.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Add the sliced leeks to the skillet and cook, stirring occasionally, until they are tender and lightly golden, about 10 minutes. If the leeks start to brown too quickly, reduce the heat.
Pour in the low-sodium chicken or vegetable broth and simmer until the liquid is mostly evaporated, about 5 minutes.
In another saucepan, melt 3 tablespoons of unsalted butter over medium heat. Stir in 3 tablespoons of all-purpose flour and cook for 1-2 minutes, until a paste forms.
Gradually add 1 cup of milk to the flour mixture, whisking constantly to avoid lumps. Continue cooking and stirring until the mixture thickens into a smooth sauce, about 5 minutes.
Stir the cooked leeks into the sauce. Season with 0.5 teaspoon ground black pepper and 1 teaspoon fresh thyme.
Remove the mixture from heat and cool slightly, then beat in 2 large eggs until well incorporated.
Roll out the prepared low-sodium pie crust and fit it into a 9-inch pie pan.
Pour the leek mixture into the crust, spreading it evenly.
Place the pie in the preheated oven and bake for 35-40 minutes, or until the filling is set and the crust is golden brown.
Allow the pie to cool slightly before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
1346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.5 g | 113% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 487 mg | 162% | |
| Sodium | 492 mg | 21% | |
| Total Carbohydrate | 112.2 g | 41% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 30.6 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 682 mg | 52% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1567 mg | 33% | |
*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.
