Light Veggie and Tuna Pie
Savor the perfect balance of lightness, flavor, and nutrition with this Light Veggie and Tuna Pie recipe! Packed with protein-rich tuna, vibrant veggies like red bell pepper and zucchini, and a creamy blend of eggs, Greek yogurt, and shredded cheddar cheese, this savory pie is encased in a flaky pre-made crust for an effortless yet satisfying meal. The pie comes together with simple, wholesome ingredients and bakes to golden perfection in just 35 minutes, offering an ideal solution for busy weeknights or weekend brunches. Each bite is infused with Mediterranean-inspired flavors, complemented by aromatic parsley and a touch of garlic. Serve it warm or at room temperature for a versatile dish the whole family will love. This tasty and nutritious recipe is perfect for those seeking easy dinner ideas or healthy meal prep options!
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Recipe Information
Ingredients
- 1 tablespoon Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 medium Red bell pepper, diced
- 1 medium Zucchini, diced
- 2 5-ounce cans Canned tuna in water, drained
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 Eggs
- 0.5 cup Greek yogurt (plain, unsweetened)
- 0.5 cup Cheddar cheese, shredded
- 1 Pre-made pie crust
Instructions
Preheat your oven to 375°F (190°C).
Place the pre-made pie crust into a 9-inch pie pan and set aside.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
Add the minced garlic, diced red bell pepper, and diced zucchini to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender. Remove from heat.
Stir in the drained tuna, chopped parsley, salt, and black pepper into the vegetable mixture. Mix well and set aside to cool slightly.
In a medium bowl, whisk together the eggs and Greek yogurt until smooth. Stir in the shredded cheddar cheese.
Spread the veggie and tuna mixture evenly into the pie crust, then pour the egg and cheese mixture over the top, ensuring it spreads evenly.
Bake in the preheated oven for 30-35 minutes or until the filling is set and the top is golden brown.
Allow the pie to cool for 5-10 minutes before slicing and serving.
Enjoy your Light Veggie and Tuna Pie warm or at room temperature!
Nutrition Facts
Calories |
1310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.7 g | 82% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 908 mg | 303% | |
| Sodium | 1641 mg | 71% | |
| Total Carbohydrate | 48.9 g | 18% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 17.7 g | ||
| Protein | 127.4 g | 255% | |
| Vitamin D | 10.1 mcg | 50% | |
| Calcium | 734 mg | 56% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2289 mg | 49% | |
*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.
