Keto Savory Vegetable Pie
Indulge in the hearty, flavor-packed goodness of the Keto Savory Vegetable Pie—a low-carb masterpiece that's perfect for any meal. This recipe features a golden almond flour crust enriched with Parmesan cheese, creating the ultimate base for a colorful medley of zucchini, red bell pepper, broccoli, and spinach. A creamy filling of eggs, heavy cream, cheddar cheese, and aromatic thyme ties it all together, baking up to a rich and satisfying dish that's both keto-friendly and gluten-free. Whether you're meal prepping or serving guests, this pie is a deliciously wholesome choice that pairs well with a fresh green salad or a dollop of sour cream. With only 30 minutes of prep and 45 minutes of cooking, this savory delight is ready to impress your taste buds and keep your macros in check!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Grated Parmesan cheese
- 0.25 cup Butter
- 1 large Egg
- 1 medium Zucchini
- 1 medium Red bell pepper
- 1 cup Broccoli florets
- 2 cups Spinach
- 0.5 cup Heavy cream
- 3 large Eggs
- 1 cup Shredded cheddar cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried thyme
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the almond flour, grated Parmesan cheese, melted butter, and one beaten egg until a dough forms.
Press the dough into a 9-inch pie dish, ensuring it covers the bottom and up the sides evenly. Prick the crust with a fork to prevent bubbling.
Bake the crust in the preheated oven for 10 minutes or until lightly golden. Remove and set aside to cool.
Meanwhile, prepare the filling by slicing the zucchini and red bell pepper into thin strips, then chop the broccoli florets into small pieces.
Heat olive oil in a large skillet over medium heat. Add the zucchini, bell pepper, and broccoli, sautéing for 5-7 minutes until they are tender.
Add the spinach to the skillet and cook for an additional 2 minutes until wilted. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the heavy cream, three eggs, salt, black pepper, and dried thyme.
Add the sautéed vegetables and shredded cheddar cheese to the egg mixture, stirring until well combined.
Pour the vegetable and egg mixture into the pre-baked almond flour crust.
Bake the pie in the oven for 35 minutes, or until the filling is set and the top is golden brown.
Remove from the oven and allow to cool for 10 minutes before slicing.
Serve warm and enjoy the keto-friendly goodness of your Savory Vegetable Pie.
Nutrition Facts
Calories |
3104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.7 g | 343% | |
| Saturated Fat | 97.7 g | 488% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 1190 mg | 397% | |
| Sodium | 6373 mg | 277% | |
| Total Carbohydrate | 75.3 g | 27% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 26.9 g | ||
| Protein | 119.3 g | 239% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 1906 mg | 147% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1282 mg | 27% | |
*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.
