Rustic leek and mushroom pie (dairy free)

Main Dish
4 servings
20 min
30 min
Always a pleasant, tasty and healthy idea to enjoy eating vegetables.


Number of serving: 4


180 g spelt flour

20 g oat flour

50 ml oat milk

1 pinch of salt


200 g mushrooms, sliced

200 g leeks, sliced

1 onion, sliced

10 dried tomatoes

3 Tbsp. Oat cooking cream

1 egg



Baking sheet, frying pan


  • For the crust:
    Using a spoon or your hands, whisk together flour, salt and olive oil. Stir in milk, little by little, mixing until the dough forms a ball. Cover with a cloth and leave to rest for half an hour.
  • Filling:
    Place dried tomatoes in a bowl, pour boiling water over them and let them soak for about 15 minutes.

    In a pan, stir fry mushrooms, leek and onion with a little olive oil, until mushrooms are golden brown and excess water evaporates. Cut the dried tomato into pieces and add to the vegetables with thyme. Let cook for another 5 minutes, stir well. Set aside.
    In a bowl, whisk together egg and oat cream. Add the vegetables to the egg/milk mixture.
  • Heat oven at 180 C
    On a baking sheet, roll the crust out to form a circle.
    Spread the vegetables over the dough, leaving a 5 cm uncovered edge all around. Fold the dough over the filling.
    Lightly brush the edge of the pie with milk and bake for aprox. 30 minutes.


Rustic leek and mushroom pie (dairy free), photo 1Rustic leek and mushroom pie (dairy free), photo 2

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