Creamy Leek, Pesto & Squash Pie Recipe

Preheat the oven to 375°F (190°C) and line a pie dish with the pre-made pie crust.

In a pan, sauté the leeks and squash until softened. Remove from heat and let cool.

In a bowl, whisk together the pesto, heavy cream, eggs, salt, and pepper.

Spread the leek and squash mixture evenly over the pie crust.

Pour the pesto mixture over the vegetables.

Bake in the preheated oven for 45-50 minutes, or until the pie is set and golden on top.

Let it cool for a few minutes before serving.