Low Carb Savory Vegetable Pie

Experience the perfect balance of wholesome flavors and low-carb indulgence with this *Low Carb Savory Vegetable Pie*. Featuring a golden almond flour crust enriched with Parmesan, this recipe is packed with tender zucchini, vibrant bell peppers, earthy mushrooms, and nutrient-rich spinach. A creamy egg and heavy cream mixture, seasoned with aromatic herbs like oregano and basil, binds the medley of vegetables, while crumbled feta adds a delightful tangy finish. This gluten-free vegetable pie is a nutritious, hearty meal that's perfect for brunch, dinner, or even meal prep. Easy to make and packed with fresh ingredients, this dish is a satisfying way to enjoy a healthy, low-carb lifestyle.

Nutriscore Rating: 62/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

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.

Step 3

Bake the crust in the oven for 10 minutes, then set it aside to cool slightly.

Step 4

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.

Step 5

Add the sliced zucchini, chopped bell pepper, and sliced mushrooms to the skillet; cook for 5-7 minutes until the vegetables are tender.

Step 6

Stir in the fresh spinach and cook until wilted. Remove the skillet from heat and set aside.

Step 7

In another bowl, beat together the 4 eggs and heavy cream. Season with salt, black pepper, dried oregano, and dried basil.

Step 8

Spread the vegetable mixture evenly over the pre-baked crust. Sprinkle the crumbled feta cheese over the vegetables.

Step 9

Pour the egg and cream mixture over the vegetables and cheese, ensuring everything is well-covered.

Step 10

Place the pie back into the oven and bake for 30 minutes or until the filling is set and the top is golden brown.

Step 11

Remove from the oven and let it cool for a few minutes before slicing and serving.

Nutrition Facts

Serving size	(1847.7g)

Amount per serving	% Daily Value*
Calories	3900.0

Total Fat 341.0g	0%
Saturated Fat 137.6g	0%
Polyunsaturated Fat 5.3g
Cholesterol 1521.9mg	0%
Sodium 6410.7mg	0%
Total Carbohydrate 91.3g	0%
Dietary Fiber 36.5g	0%
Total Sugars 26.7g
Protein 144.9g	0%

Vitamin D 231.8IU	0%
Calcium 2406.6mg	0%
Iron 19.8mg	0%
Potassium 3826.1mg	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: 76.5%

Protein: 14.4%

Carbs: 9.1%