Crustless Leek & Goat Cheese Pie | Keto | Low Carb | Gluten Free | Healthy Eating
This Leek And Goat Cheese Pie makes a great breakfast, brunch, or dinner. It's quick and easy to make. Everyone will think you spent loads of time in the kitchen making this decadent crustless pie. With the flavors of the sautéd leeks and fresh thyme combined with the creaminess of the goat cheese (or feta cheese), you won't even notice the pie crust is missing. This pie is low carb, keto, and gluten-free friendly.
It would make a great accompaniment to any healthy brunch or breakfast buffet. Or make and serve for a quick dinner. For brunch or dinner, serve along with a fresh garden salad or Ceaser salad.
This recipe is so versatile. You could add spinach, mushrooms, or sun-dried tomatoes.
Leek & Goat Cheese Pie
Makes 8 Servings
2 Tbs. unsalted butter
1 Tbs. olive oil
2 large leeks (white and light-green parts only), sliced thin
6 large eggs
2 T heavy whipping cream
Freshly ground black pepper
1 tsp. chopped fresh thyme (I used a combination of dry and fresh thyme)
3 oz. goat cheese, crumbled (can use feta cheese as well)
Preheat oven to 350 degrees.
After slicing the leeks, clean leeks by soaking in a bowl of cold water for 5 minutes, drain. Set aside.
Heat 2 Tbs. of the butter and 1 Tbs. of the olive oil in a 10-inch skillet over medium-high heat. When the butter has melted, add the leeks and a generous pinch of salt and cook, stirring, until the leeks are tender and lightly browned, about 6 minutes. Set aside and let cool briefly.
In a large bowl, whisk the eggs, cream with 1 tsp. salt and several grinds of pepper. Add the leeks, thyme, and goat cheese and gently stir to combine.
Prepare pie plate by spraying with olive oil or wiping with a pat of butter.
Pour egg mixture into prepared pie plate. Place in the oven and bake 15-20 minutes until center is just set. Let sit a couple minutes before serving.
Cut into wedges and serve warm or room temperature. Store leftovers in the refrigerator. This reheats very well.
Calories 76.5 Total Fat 5.0 g Total Carbohydrate 2.8 g Dietary Fiber 0.3 g Protein 5.1 g