Mushroom and Egg Pie

Recipe developed by Chef Leslie Cairns – the photo is a representation of the recipe by James Harris on Unsplash

Mushroom and Egg Pie

For a fun twist, make in mini tart shells to serve as a snack or appetizer.


9″ pre-made pastry shell
8-10 eggs (depending on depth of shell)
½ cup sautéed mushrooms
½ cup sautéed leeks
2 Tbsp grated parmesan cheese
black pepper
fresh thyme


  1. Preheat oven to 350F.
  2. Rinse leeks well to remove sand.
  3. Sauté mushrooms and leeks in 1 tbsp olive oil.
  4. Season with fresh thyme and black pepper.
  5. Sprinkle mushrooms and onions in bottom of pastry shell.
  6. Whisk together eggs and cheese and pour over mushroom mixture.
  7. Bake for approximately 30 minutes until set.

Nutrient Analysis

Calories: 199 KCal

Protein: 9.3 g

Carbohydrates: 9.3 g

Fibre: 0.5 g

Total Fat: 13.6 g

Sodium: 203.8 mg

Phosphorus: 113.6 mg

Potassium: 135.4 mg

Renal Diet Nutrient Analysis

Servings per recipe: 8

Serving size: 1/8th slice

Renal and Diabetic Exchanges

1 protein
1 starch

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