A Creamy Savory Pie includes Sweet and Juicy Leeks dotted with Feta and Fresh Tarragon.
It’s crustless! Gluten Free Flour is added to the custard and forms and unique magic crust!

The “Magic Crust” forms on the bottom of the pie plate thanks to some flour in the custard. I have used Gluten Free Flour… regular flour works great too!

Prasopita is a traditional Greek Pie encased in Phyllo Dough. Rethinking the recipe – my recipe is Gluten Free!

No need to pre-make a crust!

Easy Method:
Whisk the custard – add to the pie plate – dot with Feta & circles of Leeks and Bake.

A ceramic Deep Dish Pie Pan (9″)  is perfect for this savory recipe – and all your sweet pie creations!
A porcelain quiche dish (11″)  wider and not as deep will work too.

The beautiful green tones of leeks just scream SPRING!

While leeks can be found year-round, they’re a classic spring vegetable, available in markets from late winter through early summer.

Leeks need a good cleaning before using, as dirt often gets stuck between the layers of leaves as they grow. Running the plant under cool water- or immersing in water washes away any bits of dirt or sand.

This is a Deep Dish Leek Savory Pie!

• And – similar to a Frittata which has a tender-fluffy interior compared to quiche with its custardy interior and a buttery, flaky crust.

• Similar to a Quiche, but with NO Pie Crust – so THIS method saves you time (and calories!)  

About Leeks:

• Commercially, leeks are widely grown and available year-round. But their peak season at farmers markets and CSAs in the U.S is from April through September.

• Leeks are the mildest of the onion family and really shine when they’re cooked, offering a lovely subtlety to dishes and a delicate, melty texture. When cut they have a beautiful variation in color.

• More subtle than onions, leeks are widely adored in France and the British Isles.

Selecting Leeks:

• Leeks should be firm and fresh looking, with bright green leaves and long thick stalks. Avoid leeks that are split, bruised, or overly large, which signal old age and toughness. Try to select leeks that are all the same size for more consistent cooking if you plan to prepare them whole. For this recipe – choose leeks with lots of long white color.

• Leeks should be stored unwashed and loosely wrapped in a perforated plastic bag in the refrigerator vegetable crisper. They will keep for up to 1 or 2 weeks this way.

If you love quiche & oven Frittatas – SEE THESE RECIPES:

Spinach, Feta and Tomato Quiche with Wild & Brown Rice Crust

Asparagus Frittata with Roasted Peppers & Dill

Karen’s Butternut Squash, Apple, Leek & Goat Cheese Frittata

Bite Sized Corn Quiche with Blue Cornmeal Crust

Enjoy this wonderful recipe!
Let me know what you think! 
Karen

Karen's Leek Pie (quiche) with a "Magic Crust"

A Creamy Savory Pie includes Sweet and Juicy Leeks dotted with Feta and Fresh Tarragon.It's crustless! Gluten Free Flour is added to the custard and forms and unique magic crust!

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 5 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 6 large servings

Author: Karen Sheer a zest for life

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Ingredients

• 2 cups leeks whites and lighter greens, cut into 1/2 inch rings, washed
• 1/2 teaspoon extra virgin olive oil
• 2 cups milk I use full fat
• 6 large eggs I use pasture raised
• 1/2 teaspoon sea salt
• 3/4 teaspoon baking powder
• 1/2 cup gluten free flour blend OR regular flour
• 2 tablespoons fresh tarragon
• 1 1/4 cup Greek feta cheese drained, large chunks

Instructions

• Preheat oven to 375 degrees (I use convection.)

  Cut leeks into 1/2 inch circles. Add to a large bowl and add cool water. Swoosh around leeks to clean. Drain and repeat until no traces of dirt.
• Add leeks to a microwaveable bowl. Add 1/2 teaspoon EVOO and a pinch of salt. Cover with waxed paper and microwave for 2 minutes until the leeks have just softened, set aside to cool.
• Whisk together milk, eggs, salt, baking powder and flour with a wire whisk for 30 seconds until very creamy. Add the chopped tarragon.
• Oil the bottom and sides of the deep-dish pie pan, pour the egg mixture in it. Add feta cheese evenly around. Top with leek circles - add them so you see the ring circles.
• Cover with foil tenting the top (so the foil does not touch the top of the leek pie. Cook for 1 hour and 5 minutes until the top seems firm and cooked through. Do not remove from oven. (Foil helps cook evenly and prevents leeks from browning.
• Crack the oven door open about 6 " leaving the pie on for 20 minutes. This helps the pie not deflate much. Remove pie to a wire rack. Cut and enjoy!

Notes

Any leftover pie may be refrigerated and will last for 3 - 4 days. 
(Dark greens of leeks can be used for soup.) 

If cooking in a shallower quiche pan, the pie will cook for less time; done when firm on top. 

This recipe may not be reproduced without the consent of its author, Karen Sheer.

COURSE: brunch, first course, Main Course

CUISINE: American, Greek

KEYWORDS: Greek Leek Pie, Greek Leek Quiche, Savory leek pie

Nutrition Facts

Karen's Leek Pie (quiche) with a "Magic Crust"

Amount per Serving

Calories

265

% Daily Value*

Fat

 

15

g

23

%

Saturated Fat

 

7

g

44

%

Trans Fat

 

0.02

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

4

g

Cholesterol

 

224

mg

75

%

Sodium

 

712

mg

31

%

Potassium

 

334

mg

10

%

Carbohydrates

 

18

g

6

%

Fiber

 

2

g

8

%

Sugar

 

6

g

7

%

Protein

 

15

g

30

%

Vitamin A

 

1126

IU

23

%

Vitamin C

 

5

mg

6

%

Calcium

 

362

mg

36

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.