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.

Nutriscore Rating: 59/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Prepare the leeks by trimming off the dark green tops and roots. Wash thoroughly to remove any grit, then slice them thinly.

Step 3

Clean the mushrooms with a damp paper towel and slice them evenly.

Step 4

Heat olive oil in a large skillet over medium heat. Add the sliced leeks and cook for 5-7 minutes, stirring occasionally, until softened.

Step 5

Add minced garlic to the leeks and cook for an additional minute.

Step 6

Stir in the mushrooms and cook until they release their moisture and become tender, about 8 minutes.

Step 7

Add thyme, salt, and black pepper to the skillet. Stir well and remove from the heat. Allow the mixture to cool slightly.

Step 8

In a bowl, beat the cream and egg together with 1 tablespoon of flour until smooth.

Step 9

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.

Step 10

Scatter half of the mozzarella over the base of the pie crust.

Step 11

Spread the leek and mushroom mixture evenly over the mozzarella layer.

Step 12

Top with the remaining mozzarella and pour the cream and egg mixture over the filling, ensuring it is evenly distributed.

Step 13

Bake in the preheated oven for 30-35 minutes, or until the pie is golden and the filling is set.

Step 14

Remove from the oven and allow to cool for 5 minutes before slicing and serving.

Nutrition Facts

Serving size	(1225.2g)

Amount per serving	% Daily Value*
Calories	2738.8

Total Fat 177.9g	0%
Saturated Fat 80.3g	0%
Polyunsaturated Fat 10.3g
Cholesterol 469.5mg	0%
Sodium 5089.9mg	0%
Total Carbohydrate 197.6g	0%
Dietary Fiber 14.1g	0%
Total Sugars 24.1g
Protein 83.4g	0%

Vitamin D 85.8IU	0%
Calcium 1681.4mg	0%
Iron 13.8mg	0%
Potassium 2205.4mg	0%

*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.

Source of Calories

Fat: 58.8%

Protein: 12.2%

Carbs: 29.0%