Bonjour, friends. This is savory tuna and leek pie, which is basically a quiche but without the milk and eggs. It was a family-favorite growing up. It is very easy to make, so it is perfect for busy days. Kids love it, but not if you put sriracha on it like my husband!
The recipe calls for “baking beans.” These are not what you eat at American barbecues. These are little weights that keep the pie crust down as you pre-bake it. Here is a link for the beads on Amazon (you might want to get two packs to have enough beads to cover the entire pie, and don’t forget to pre-wash them).
We also are condiment snobs, and prefer Maille Mustard (which you can find on Amazon here). If you visit France, go to a grocery store and stock up on these instead of wine. 😉
We also use President brand butter from France. Like the Maille mustard, the butter can be found on Amazon here and in some nicer grocery stores.
Serve with a side salad!
If you cook this recipe, take a picture and tag me on Instagram so I can see what you make! Also, please let me know in the comments section below what you think about this French specialty!
Tuna and Leek Pie Recipe:
- Pie crust, rolled from the dairy aisle
- 2 large leeks
- 1 large shallots
- 2 small vine-ripe tomatoes
- 5 large whole mushrooms (baby bellas or white)
- 3 oz. shredded Swiss cheese
- 2 cans of tuna (chunk is fine), drained
- 2-3 tbsp Dijon mustard
- 1 tsp of cumin
- 2 cloves of garlic
- 1 tbsp salted butter
Preheat the oven to 385 degrees.
Unroll the pie crust and spread it into the bottom of the pie pan. Take a fork and pierce the bottom of the pie crust randomly. Pre-bake the crust with baking beans for 15 min.
While the crust bakes, wash the veggies. Chop the shallots and leeks finely. Slice the mushrooms and tomatoes. Sauté the shallots and garlic in the butter in a pan until the shallots are translucent. Add the leeks and mushrooms and sauté on medium high for around 5 minutes, stirring regularly. Add the cumin, salt and pepper to taste, and mix thoroughly.
When the crust is done pre-baking, let cool down and spread two generous tablespoons of Dijon mustard at the bottom of the crust. Drain the tuna and spread evenly into the pie. Top with the sautéd veggies. Arrange tomatoes on the top of the veggie mixture. Top with shredded Swiss cheese. Place in the center rack and cool for 30 minutes or until the pastry and cheese are golden brown. Let it cool before serving.
You don't absolutely need to pre-bake the pie. If you don't want to, feel free to skip that step.