Leek, Mushroom and Mozzarella Pie

READY IN: 1hr 30mins
Recipe by awalde

Veggie-pie! This recipe can be adapted to the available vegetables. You can try with different kinds of cheese. Please make your experiment!

Top Review by Peter J

Superb! Loved the combination of flavours and consistency of the mix was perfect. Only change I made was savoury pie crusts don't seem too widely available locally so I used filo pastry in a round dish instead.

Ingredients Nutrition

  • 1 prepared pie crust (your favorite one, not sweet)
  • 4 tablespoons olive oil
  • 3 medium leeks (cleaned, sliced)
  • 200 g mixed mushrooms (if possible fresh champignons, cleaned, sliced)
  • 1 mozzarella cheese (sliced)
  • 1 cup milk
  • 2 eggs
  • 1 tablespoon flour
  • 1 teaspoon salt
  • pepper
  • 1 teaspoon thyme (or other herbs at your taste)


  1. Roll out your pie crust.
  2. Line a pie dish with the pastry (30 cm square).
  3. Fry leek in olive oil until slightly roasted (it takes about 10 minutes) add mushrooms and cook 5 for 5 minutes, but keep 9 nice slices aside.
  4. Spoon the vegetables mixture into pastry.
  5. Adjust the mozzarella slices on the leek mix.
  6. Mix in a bowls eggs, milk, pepper, thyme and flour. Adjust salt and pepper to your taste.
  7. Poor the egg mix on the vegetables and mozzarella.
  8. Decorate with the mushroom slices.
  9. Bake 40-45 Minutes at 180°C (heat and timing are basing it on convection oven).
  10. Serve warm or cold with green salad.

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