Gluten-Free Savory Vegetable Pie
This Gluten-Free Savory Vegetable Pie is a wholesome, flavor-packed dish that’s perfect for dinner or brunch. Featuring a buttery, flaky gluten-free crust and a vibrant medley of sautéed vegetables—like zucchini, red bell pepper, and spinach—this recipe offers a delightful balance of hearty and fresh flavors. Infused with aromatic herbs like thyme and oregano, it’s a dish that will impress both gluten-free eaters and those who love a classic savory pie. With straightforward steps to create the perfect pie crust and a colorful vegetable filling, this recipe is approachable even for novice bakers. Serve it warm or at room temperature, and pair it with a crisp green salad for a satisfying meal that’s as nutritious as it is delicious. Whether you’re catering to dietary needs or simply seeking a wholesome, vegetarian-friendly dish, this pie is sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour blend
- 1 cup Butter, unsalted
- 1 large Egg
- 4 tablespoons Ice water
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 3 cloves Garlic cloves, minced
- 1 large Carrot, diced
- 1 medium Zucchini, diced
- 1 medium Red bell pepper, diced
- 2 cups Fresh spinach, chopped
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 large Egg, beaten
Instructions
Preheat the oven to 375°F (190°C).
In a large bowl, combine the gluten-free flour and salt. Add the cold, diced butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Add the beaten egg and mix to combine. Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Do not overmix.
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing for 2-3 minutes until the onion is translucent.
Add the diced carrot, zucchini, and bell pepper to the skillet. Cook for another 5-7 minutes, adding the salt, pepper, thyme, and oregano, until the vegetables are tender.
Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and allow to cool slightly.
Roll out the chilled dough between two sheets of parchment paper to fit a 9-inch pie pan. Gently press the dough into the pan, trimming any excess.
Transfer the cooled vegetable mixture into the prepared pie crust, spreading it evenly.
Brush the pastry edges with the beaten egg and bake in the preheated oven for 35-40 minutes or until the crust is golden brown.
Remove from the oven and allow to cool for at least 10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
3187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.0 g | 304% | |
| Saturated Fat | 129.7 g | 648% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 921 mg | 307% | |
| Sodium | 3928 mg | 171% | |
| Total Carbohydrate | 251.8 g | 92% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 17.0 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 377 mg | 29% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2091 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
