20 min.
35 min.
Spring Leek Pie

An healthy, surprising recipe to discover... This pie with a green salad is a well-balanced meal, easy to digest...



  • 1/2 cup (75g) Nature Zen Velvet Natural rice protein
  • 1/2 cup (75g) almond powder (ground almonds)
  • 3 egg whites
  • 1/2 tsp ground chia seeds
  • 1 tbsp (15ml) olive oil
  • 1/3 cup of water
  • 1 tbsp (15ml) dried basil 
  • 1 tbsp (15ml) dried thyme (or to your taste)
  • 1 tbsp (15ml) garlic powder
  • 1/2 tsp (2,5ml) black pepper
  • 1 tsp (5ml) unrefined salt


  • 7 cups (700g) leeks (once minced)
  • 2 1/2 cups (424g) onions (once minced)
  • 2/3 cup (67g) shallots
  • Olive oil (for cooking)
Preparation steps 
  1. In a food processor or simply with your hands, combine all ingredients for pastry and mix until you obtain a dough. Add the water a little at a time until you have a soft dought consistency (as you may need a little less).
  2. Press the dough to the bottom of your lightly oiled, non-stick pie plate. Press the dough onto the edges to cover them as well.
  3. Put into the oven at 350 F (180 C), on the low position rack for 15 minutes, until the pastry is cooked.
  4. While the pastry is baking, thinly chop the leeks, onions and shallots.
  5. In a large saucepan, sauté the onion about 5 minutes in the cooking water.
  6. Add the leeks and shallots and stir well.
  7. Cover and cook over medium heat for 15 minutes until the vegetables are tender.
  8. Spread the mix of leeks, shallots and onions onto the dough and put into the oven again for 20 minutes, at 325 F (160 C).
  9. For people who occasionally eat dairy products, this pie is excellent with melted organic cheese.
  10. This pastry can also be used as a base for good, healthy pizza with protein.
  11. You can also add vegetables as carrots or colored bell peppers !
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