Low Carb Savory Vegetable Pie
Indulge in the hearty goodness of this Low Carb Savory Vegetable Pie, a comforting and nutritious dish perfect for any meal of the day. This recipe features a buttery almond flour crust infused with Parmesan, offering a flavorful and gluten-free base. The filling is a vibrant medley of zucchini, bell peppers, mushrooms, spinach, and crumbled feta, combined with a rich egg and cream mixture seasoned with oregano and basil for a burst of Mediterranean flavors. Quick to prep and ready in just over an hour, this veggie-packed pie is ideal for those seeking a healthier, low-carb option without sacrificing taste. Serve it warm for brunch, dinner, or as a satisfying snack that fits seamlessly into keto and low-carb lifestyles!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 cup Parmesan cheese, grated
- 0.5 cup Butter, unsalted
- 1 large Egg
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 medium Onion, diced
- 1 medium Zucchini, sliced
- 1 medium Bell pepper, chopped
- 1 cup Mushrooms, sliced
- 2 cups Spinach, fresh
- 0.5 cup Feta cheese, crumbled
- 4 large Eggs
- 0.5 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Oregano, dried
- 1 teaspoon Basil, dried
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, mix almond flour, grated Parmesan cheese, and melted butter until a dough forms. Press the dough evenly into the bottom and up the sides of a 9-inch pie pan to form a crust.
Bake the crust in the oven for 10 minutes, then set it aside to cool slightly.
In a large skillet over medium heat, add the olive oil. Once heated, sauté the minced garlic and diced onion until the onion becomes translucent.
Add the sliced zucchini, chopped bell pepper, and sliced mushrooms to the skillet; cook for 5-7 minutes until the vegetables are tender.
Stir in the fresh spinach and cook until wilted. Remove the skillet from heat and set aside.
In another bowl, beat together the 4 eggs and heavy cream. Season with salt, black pepper, dried oregano, and dried basil.
Spread the vegetable mixture evenly over the pre-baked crust. Sprinkle the crumbled feta cheese over the vegetables.
Pour the egg and cream mixture over the vegetables and cheese, ensuring everything is well-covered.
Place the pie back into the oven and bake for 30 minutes or until the filling is set and the top is golden brown.
Remove from the oven and let it cool for a few minutes before slicing and serving.
Nutrition Facts
Calories |
3900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 341.0 g | 437% | |
| Saturated Fat | 137.6 g | 688% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1522 mg | 507% | |
| Sodium | 6411 mg | 279% | |
| Total Carbohydrate | 91.3 g | 33% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 26.7 g | ||
| Protein | 144.9 g | 290% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 2407 mg | 185% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 3826 mg | 81% | |
*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.
