Paleo Savory Vegetable Pie
Indulge in the wholesome flavors of this Paleo Savory Vegetable Pie, a delightful and nutritious twist on a classic comfort food. Perfect for health-conscious food lovers, this recipe features a grain-free crust made with almond and coconut flour, ensuring it's gluten-free and paleo-friendly. Packed with sautéed fresh vegetables like zucchini, bell peppers, and spinach, flavored with aromatic garlic, thyme, and oregano, and enriched with a cheesy hint of nutritional yeast, this pie is a flavor explosion in every bite. Whether you're preparing a hearty brunch, a light dinner, or an impressive dish for your next gathering, this vegetable-packed pie serves up six irresistible portions. Easy to make with just 20 minutes of prep and perfect for a balanced lifestyle, this Paleo Savory Vegetable Pie is guaranteed to be a hit on your table!
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Recipe Information
Ingredients
- 2 cups almond flour
- 2 tablespoons coconut flour
- 2 large eggs
- 0.25 cup ghee or coconut oil, melted
- 0.5 teaspoon sea salt
- 3 cups mixed fresh vegetables (such as zucchini, bell peppers, and mushrooms), chopped
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 3 tablespoons nutritional yeast
- 2 tablespoons fresh basil, chopped
- 0.25 teaspoon black pepper
- 2 cups spinach leaves
Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine almond flour, coconut flour, eggs, melted ghee or coconut oil, and sea salt. Mix until a dough forms.
Press the dough into a 9-inch pie pan, evenly covering the bottom and sides. Use a fork to poke several holes in the bottom of the crust.
Bake the crust for 10 minutes in the preheated oven, then remove and set aside to cool.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Add garlic, mixed vegetables, thyme, and oregano to the skillet and sauté for an additional 8-10 minutes, until vegetables are soft.
Stir in the nutritional yeast, chopped fresh basil, and black pepper. Cook for another minute.
Add the spinach to the skillet and stir until just wilted, about 2 minutes.
Transfer the vegetable mixture to the prebaked pie crust, spreading it evenly.
Bake in the oven for 30 minutes, until the filling is set and the top is slightly golden.
Allow the pie to cool for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.5 g | 253% | |
| Saturated Fat | 54.8 g | 274% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 1425 mg | 62% | |
| Total Carbohydrate | 107.3 g | 39% | |
| Dietary Fiber | 44.8 g | 160% | |
| Total Sugars | 31.1 g | ||
| Protein | 79.5 g | 159% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 711 mg | 55% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 2531 mg | 54% | |
*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.
