Keto Savory Vegetable Pie

Transform your next meal with this Keto Savory Vegetable Pie, a low-carb masterpiece packed with wholesome ingredients and bold flavors. This recipe features a crisp almond flour crust paired with a rich, cheesy vegetable filling of zucchini, red bell pepper, broccoli, and wilted spinach. A blend of heavy cream, eggs, and fragrant dried thyme gives the pie its creamy, custard-like texture, while Parmesan and cheddar cheeses add a satisfyingly savory touch. Perfect for meal prep or serving at brunch, this gluten-free dish is both nutritious and delicious. With just 30 minutes of prep time and keto-friendly ingredients, this vegetable pie is a hearty way to stay on track with your low-carb lifestyle while treating your taste buds!

Nutriscore Rating: 59/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a medium bowl, combine the almond flour, grated Parmesan cheese, melted butter, and one beaten egg until a dough forms.

Step 3

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.

Step 4

Bake the crust in the preheated oven for 10 minutes or until lightly golden. Remove and set aside to cool.

Step 5

Meanwhile, prepare the filling by slicing the zucchini and red bell pepper into thin strips, then chop the broccoli florets into small pieces.

Step 6

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.

Step 7

Add the spinach to the skillet and cook for an additional 2 minutes until wilted. Remove from heat and let cool slightly.

Step 8

In a large mixing bowl, whisk together the heavy cream, three eggs, salt, black pepper, and dried thyme.

Step 9

Add the sautéed vegetables and shredded cheddar cheese to the egg mixture, stirring until well combined.

Step 10

Pour the vegetable and egg mixture into the pre-baked almond flour crust.

Step 11

Bake the pie in the oven for 35 minutes, or until the filling is set and the top is golden brown.

Step 12

Remove from the oven and allow to cool for 10 minutes before slicing.

Step 13

Serve warm and enjoy the keto-friendly goodness of your Savory Vegetable Pie.

Nutrition Facts

Serving size	(1204.9g)

Amount per serving	% Daily Value*
Calories	3103.6

Total Fat 267.7g	0%
Saturated Fat 97.7g	0%
Polyunsaturated Fat 4.9g
Cholesterol 1190.2mg	0%
Sodium 6373.0mg	0%
Total Carbohydrate 75.3g	0%
Dietary Fiber 28.3g	0%
Total Sugars 26.9g
Protein 119.3g	0%

Vitamin D 185.7IU	0%
Calcium 1905.5mg	0%
Iron 13.7mg	0%
Potassium 1281.5mg	0%

*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.

Source of Calories

Fat: 75.6%

Protein: 15.0%

Carbs: 9.4%