Mushroom and Leek Pie

Recipe developed by Chef Leslie Cairns

Photo by Jennifer Snyder

Mushroom and Leek Pie

This is a very versitile recipe. Serve it for brunch or lunch, use red peppers instead of mushrooms or make it in tart shells for a snack or appetizer portion.


  • 9″ pre-made pastry shell
  • 8-10 eggs (depending on depth of shell)
  • 1/2 cup mushrooms, chopped
  • 1/2 cup leeks, chopped
  • 1 tbsp olive oil
  • 2 Tbsp grated parmesan cheese
  • black pepper
  • fresh thyme


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

Nutrient Analysis

Calories: 184 KCal

Protein: 8 g

Carbohydrates: 11 g

Fibre: 0.9 g

Total Fat: 12 g

Sodium: 166 mg

Phosphorus: 101 mg

Potassium: 122 mg

Renal Diet Nutrient Analysis

Servings per recipe: 8

Serving size: 1/8th slice of pie

Renal and Diabetic Exchanges

1 protein
1 starch

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