Leek pie (dairy free)

Ingredients

Pie crust:

• 200 gr biological buckwheat flour
• 2 Tsp. oat flakes
• 1 pinch of salt
• 100 ml olive oil
• 100 ml water

Filling:

• 1 kg leeks thinly sliced (about 4 to 5 pieces)
• 3 eggs
• 250 ml oat cream
• Olive oil
• Black pepper
• Turmeric powder
• Thyme

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Preparation

• Preheat oven at 180ºC.
• Prepare the pie crust:
  Combine flour, oat flakes and salt in a bowl. Slowly add oil and water and mix with a wooden spoon until combined. Then knead lightly with your hands until the dough comes together into a ball (that doesn’t stick to the hands).
• Spread some oil over the pie pan and sprinkle with buckwheat flour.
  Then press and push the dough gently with the palm of your hands until it gets thin and has the size of the pan. Fit the dough into the pan, and prick the bottom of the pie with a fork.
• Fort he filling:
  Heat oil in a skillet and cook leeks over medium heat until they lose excess water. Set aside.
  In a bowl stir together eggs, oat cream, pepper, turmeric and thyme. Add the cooked leeks to the cream and transfer the filling into the pie crust.
  Bake in oven for about 40 minutes.
  
• Fort he filling:
  Heat oil in a skillet and cook leeks over medium heat until they lose excess water. Set aside.
  In a bowl stir together eggs, oat cream, pepper, turmeric and thyme. Add the cooked leeks to the cream and transfer the filling into the pie crust.
  Bake in oven for about 40 minutes.

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