Low Sodium Classic Leek Pie

Delight in the comforting flavors of this Low Sodium Classic Leek Pie, a wholesome twist on a traditional favorite. Made with tender, caramelized leeks simmered in a creamy low-sodium sauce and lightly seasoned with fresh thyme and ground black pepper, this savory pie offers a deliciously rich yet heart-conscious option. A golden, flaky low-sodium crust wraps the filling, which is perfectly set with eggs for a satisfying texture. Ready in just under 90 minutes and serving up to eight, it’s an ideal dish for family dinners, brunch gatherings, or meal prepping. Serve warm or at room temperature for a versatile, nutritious treat that balances indulgent flavors with mindful eating.

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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.

Step 3

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant.

Step 4

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.

Step 5

Pour in the low-sodium chicken or vegetable broth and simmer until the liquid is mostly evaporated, about 5 minutes.

Step 6

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.

Step 7

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.

Step 8

Stir the cooked leeks into the sauce. Season with 0.5 teaspoon ground black pepper and 1 teaspoon fresh thyme.

Step 9

Remove the mixture from heat and cool slightly, then beat in 2 large eggs until well incorporated.

Step 10

Roll out the prepared low-sodium pie crust and fit it into a 9-inch pie pan.

Step 11

Pour the leek mixture into the crust, spreading it evenly.

Step 12

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.

Step 13

Allow the pie to cool slightly before slicing. Serve warm or at room temperature.

Nutrition Facts

Serving size	(1164.2g)

Amount per serving	% Daily Value*
Calories	1346.2

Total Fat 88.5g	0%
Saturated Fat 34.8g	0%
Polyunsaturated Fat 2.8g
Cholesterol 487.0mg	0%
Sodium 491.8mg	0%
Total Carbohydrate 112.2g	0%
Dietary Fiber 9.8g	0%
Total Sugars 30.6g
Protein 33.2g	0%

Vitamin D 189.4IU	0%
Calcium 681.6mg	0%
Iron 14.8mg	0%
Potassium 1567.4mg	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: 57.8%

Protein: 9.6%

Carbs: 32.6%