Crustless Leek and Goat Cheese Pie
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Cook time: 
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Serves 4-8. But the Rocking Rebel and I have been known to share the pie between the two of us :)
  • 800g (28 ounces) trimmed, sliced and rinsed leek (about 5 large leeks)
  • 15g (1 tablespoon) unsalted butter
  • 4 large eggs
  • 130ml (or ½ cup + 2 teaspoons) skimmed milk
  • ⅜ teaspoon table salt
  • pepper to taste
  • 1 tablespoon all-purpose flour
  • 130g (or 4.5 ounces) soft goat cheese
  • 7 sun-dried tomatoes, chopped
  1. Preheat oven to 200°C/390°F (standard oven setting) and butter a 24-cm/9-inch pie or tart plate.
  2. Heat the tablespoon of butter in a large skillet over medium-high heat. Braise leek for 5-10 minutes, stirring occasionally. In the meantime, whisk eggs and milk together with salt and pepper.
  3. Once the leek is done, sprinkle in the flour and cook for another 2 minutes, stirring regularly. Remove pan from heat. Crumble in the cheese and add the tomatoes. Stir until the cheese has melted and the mixture looks creamy.
  4. Plop leek mixture into the prepared pie plate. Add the egg mixture and use a fork to combine the two mixtures together and smooth the filling in a even layer.
  5. Bake in the middle of the oven for 35 minutes, or until set. Allow to cool for 10 minutes if you plan to serve it warm, then cut and serve. If you want to serve it cold or at room temperature, allow to cool to room temperature, then chill until needed.
For this recipe, I usually buy 5 large leeks, wash them, cut them in half lengthwise, cut each half into slices, add the slices to a colander and rinse. This way, you ensure that no sand ends up in the pie.

Nutrition facts are for 4 servings.
Nutrition Information
Calories: 340 Fat: 22,5 Protein: 18,5
Recipe by The Tough Cookie at