Low Fat Classic Leek Pie

Indulge in the comforting flavors of a Low Fat Classic Leek Pie, a wholesome twist on a timeless favorite. This recipe combines a golden shortcrust pastry base with a creamy, low-fat filling that’s brimming with tender sautéed leeks and a hint of wholegrain mustard for a subtle kick. Balanced with low-fat crème fraîche, aromatic nutmeg, and egg yolks, the filling achieves a luscious texture while keeping it light and guilt-free. Perfectly baked to achieve a crisp crust and a satisfying, savory center, this easy-to-make leek pie is ideal for a weeknight dinner or elegant brunch. Serve it warm with a side salad for a delicious, low-fat meal that delights every time. Ready in just an hour, it's a lighter way to enjoy comfort food while savoring seasonal produce.

Nutriscore Rating: 50/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Preheat the oven to 200°C (392°F).

Step 2

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.

Step 3

Prick the base with a fork, cover with baking paper and fill with baking beans. Blind bake in the preheated oven for 15 minutes.

Step 4

Remove the paper and beans, then bake for another 5 minutes until the pastry is golden and crisp. Set aside to cool.

Step 5

While the pastry is baking, wash the leeks thoroughly and slice them thinly.

Step 6

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.

Step 7

In a mixing bowl, whisk together the low-fat crème fraîche, egg yolks, wholegrain mustard, remaining salt, black pepper, and grated nutmeg until smooth.

Step 8

Stir the cooled leeks into the crème fraîche mixture, then pour the filling into the pastry case.

Step 9

Bake the pie in the oven for 20 minutes until the filling is set and lightly golden on top.

Step 10

Allow the pie to cool for a few minutes before slicing it into wedges to serve.

Nutrition Facts

Serving size	(917.2g)

Amount per serving	% Daily Value*
Calories	1768.9

Total Fat 94.3g	0%
Saturated Fat 42.6g	0%
Polyunsaturated Fat 1.3g
Cholesterol 429mg	0%
Sodium 332097.7mg	0%
Total Carbohydrate 196.6g	0%
Dietary Fiber 13.4g	0%
Total Sugars 25.0g
Protein 31.6g	0%

Vitamin D 36.6IU	0%
Calcium 497.7mg	0%
Iron 15.7mg	0%
Potassium 1263.5mg	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: 48.2%

Protein: 7.2%

Carbs: 44.6%