One of the reasons I was so keen to guest blog for Mary Lee Kitchen is that I’ve watched my sister struggle with being 100% gluten free for the last five years. After her diagnosis with Celiac Disease, her life changed dramatically. Meal planning and eating became a daunting process—she left behind the days of casually eating out with friends or stopping for a quick sandwich while traveling. I’m endlessly impressed with how gracefully she manages it (seriously; I would be a grump 95% of the time, but somehow she’s not).
It does help to find the silver lining, though: she lives in a society in which medical testing could determine what changes would make her healthy!
Imagine if she was dealing with her symptoms 80 years ago; no one would have been able to help her. And even if she HAD figured out what to avoid, there would have been no mainstream awareness of her needs. How lucky we are to be alive in a time and place that can accommodate food allergy needs. It’s still not easy, but there are far more options for nut-free, soy-free, dairy-free, gluten-free, and so on.
The online resources, advice, and community are a huge help to her, and were especially significant when she first started. That’s why Mary Lee Kitchen is so important! My sister felt better knowing she wasn’t going through her dietary transition alone, and she could read about other people’s experiences.
The recipe I’m sharing today is one that’s been with my family for a while. When we started making it, we used a regular whole-wheat pie crust. When my sister stopped eating gluten, she switched to making it with a readily-available gluten-free pie crust! A small moment of gratitude that she’s able to buy this variation so she can still make the recipe.
- 1 9” gluten-free pie shell (frozen works fine)
- 2 small leeks (1” diameter), sliced thinly, use the white part; rinse well.
- 2 medium zucchini, shredded (in food processor)
- 1 tablespoon of olive oil
- 1 tablespoon flour (gluten free)
- 1 egg
- ½ cup of half & half (fat free is fine)
- ½ cup feta cheese, crumbled small
- salt and pepper
- ¼ - ½ cup toasted pine nuts (toast on stove)
- 2 plum or cherry tomatoes, sliced thin or cut in small pieces
- Poke holes in the pie crust and partially bake in a 350º oven for 12 minutes.
- Sauté leeks and zucchini in olive oil for 4 minutes, add flour, stir, then remove from heat.
- Mix egg, half & half, and feta in a separate bowl. Add to leek and zucchini mixture. Pour into pie crust.
- Layer cut tomatoes on top.
- Sprinkle with pine nuts.
- Bake at 350º for 40 – 45 minutes. Cool slightly before cutting. Serves 6 as side dish, 4 for main dish.
Gluten Free Leek + Zuchhini Pie