How To Make Creamy Leek, Pesto & Squash Pie
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 sheet of pre-made pie crust
- 2 cups of sliced leeks
- 1 cup of diced squash
- 1/4 cup of pesto
- 1/2 cup of heavy cream
- 2 eggs
- Salt and pepper to taste
Instructions
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Preheat the oven to 375°F (190°C) and line a pie dish with the pre-made pie crust.
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In a pan, sauté the leeks and squash until softened. Remove from heat and let cool.
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In a bowl, whisk together the pesto, heavy cream, eggs, salt, and pepper.
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Spread the leek and squash mixture evenly over the pie crust.
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Pour the pesto mixture over the vegetables.
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Bake in the preheated oven for 45-50 minutes, or until the pie is set and golden on top.
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Let it cool for a few minutes before serving.
Nutrition
- Calories : 350kcal
- Total Fat : 22g
- Saturated Fat : 8g
- Cholesterol : 117mg
- Sodium : 380mg
- Total Carbohydrates : 30g
- Dietary Fiber : 3g
- Sugar : 4g
- Protein : 9g
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