This pie is amazingly good for something so easy and inexpensive. It's also loaded with veggies and protein while skipping the carbohydrate-laden crust. The pie is great for diabetics and those wanting to "eat healthy." Sauteing the leeks and mushrooms takes about 20 minutes, but, if you'd like, you can do it in advance and refrigerate the mixture to use later. The pie takes 30-40 minutes to air fry (or bake it in a 350 degree oven for
45-60 minutes). The mixture of leeks, mushrooms, and bacon gives the pie incredible flavor, and the addition of cottage cheese and Swiss/Gruyere cheese keeps the pie creamy and mild. It's good! The pie makes a great inexpensive dish for dinner, lunch, or brunch. Enjoy!
Air Fryer Cottage Cheese, Bacon, Leek, and Mushroom Pie (Diabetic Friendly) -- Serves 4+
2-3 teaspoons of canola oil
4 cups of washed and chopped leeks
4 ounces of chopped or sliced mushrooms
3/4 teaspoon of salt, divided
1/4 teaspoon of pepper
2-3 tablespoons of bacon crumbles
1 cup of shredded Swiss/Gruyere cheese
1 cup of low-fat cottage cheese
3/4 cup of milk
2 large eggs
Line an 8-inch square baking pan with foil and spritz the foil well with non-stick cooking spray (or you can use a round pan, if you prefer, depending on the size of your air fryer). Heat the oil over medium heat in a large, non-stick skillet and add the leeks, mushrooms, 1/2 teaspoon of salt, and the pepper. Saute the mixture for 15-20 minutes until the leeks are soft and most of the liquid has evaporated. Stir in the bacon crumbles and saute them with the veggies for a minute or two. Pour the mixture into the prepared pan. Sprinkle the cheese on top of the leek mixture. In a large bowl or measure whisk together well the cottage cheese, milk, and eggs and pour the mixture over the leeks and cheese. Tap the pan gently a few times on the counter to settle the cottage cheese mixture into the leek mixture. Air fry the mixture for 30-40 minutes or until bubbly, set, and quite brown on top. Let the pie stand for 10-15 minutes before serving it.
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