Paleo Savory Vegetable Pie

Elevate your dinner table with this wholesome and hearty Paleo Savory Vegetable Pie, a vibrant dish that's gluten-free, dairy-free, and perfect for clean eating enthusiasts. This recipe features a golden almond and coconut flour crust that bakes to perfection, cradling a colorful medley of sautéed vegetables like zucchini, bell peppers, mushrooms, and spinach. Infused with aromatic herbs like thyme, oregano, and fresh basil, and enriched with the cheesy flavor of nutritional yeast, this pie is a delightful combination of savory and satisfying. Quick to prepare with just 20 minutes of prep time, and baked to golden perfection in under an hour, it’s ideal for weeknight dinners or meal prepping for the week. Serve it alongside a crisp green salad or enjoy it as a standalone centerpiece—this comforting vegetable pie is as versatile as it is nourishing.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a mixing bowl, combine almond flour, coconut flour, eggs, melted ghee or coconut oil, and sea salt. Mix until a dough forms.

Step 3

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.

Step 4

Bake the crust for 10 minutes in the preheated oven, then remove and set aside to cool.

Step 5

Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.

Step 6

Add garlic, mixed vegetables, thyme, and oregano to the skillet and sauté for an additional 8-10 minutes, until vegetables are soft.

Step 7

Stir in the nutritional yeast, chopped fresh basil, and black pepper. Cook for another minute.

Step 8

Add the spinach to the skillet and stir until just wilted, about 2 minutes.

Step 9

Transfer the vegetable mixture to the prebaked pie crust, spreading it evenly.

Step 10

Bake in the oven for 30 minutes, until the filling is set and the top is slightly golden.

Step 11

Allow the pie to cool for at least 10 minutes before slicing and serving.

Nutrition Facts

Serving size	(1317.0g)

Amount per serving	% Daily Value*
Calories	2375.5

Total Fat 197.5g	0%
Saturated Fat 54.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 511.8mg	0%
Sodium 1424.8mg	0%
Total Carbohydrate 107.3g	0%
Dietary Fiber 44.8g	0%
Total Sugars 31.1g
Protein 79.5g	0%

Vitamin D 80IU	0%
Calcium 711.1mg	0%
Iron 17.6mg	0%
Potassium 2530.6mg	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: 70.4%

Protein: 12.6%

Carbs: 17.0%