Whole30 Savory Vegetable Pie

Indulge in the wholesome flavors of this Whole30 Savory Vegetable Pie, a nutrient-packed dish perfect for a satisfying dinner or a brunch centerpiece. Featuring a golden almond and coconut flour crust that's both grain-free and gluten-free, this recipe brims with vibrant vegetables like carrots, zucchini, and spinach, all infused with the aromatic warmth of garlic and thyme. The creamy coconut milk and nutritional yeast add a rich, dairy-free depth, while the simple baking technique ensures tender, perfectly cooked layers. Ready in just an hour, this savory pie serves six and strikes the perfect balance of hearty and healthy, making it an ideal choice for Whole30, paleo, or health-conscious lifestyles. Serve with a fresh green salad for a meal that’s as nourishing as it is delicious!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 units garlic cloves, minced
• 2 medium carrots, diced
• 1 medium zucchini, diced
• 2 cups baby spinach
• 1 cup mushrooms, sliced
• 1 cup coconut milk
• 2 cups almond flour
• 0.5 cup coconut flour
• 3 large eggs
• 2 teaspoons fresh thyme, chopped
• 0.25 cup nutritional yeast
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon baking soda

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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

Step 3

Add minced garlic, carrots, and mushrooms, cooking until the carrots begin to soften, around 5 minutes.

Step 4

Stir in the zucchini and cook for another 3-4 minutes, until the vegetables are tender.

Step 5

Add the baby spinach and cook until wilted, then remove the skillet from heat.

Step 6

In a large bowl, combine almond flour, coconut flour, baking soda, and salt.

Step 7

In another bowl, whisk together 2 eggs, coconut milk, and nutritional yeast. Stir into the dry ingredients until a dough forms.

Step 8

Press the dough into a 9-inch pie pan evenly to form the crust.

Step 9

In the skillet with the vegetables, add thyme, black pepper, and one remaining egg. Stir well to incorporate.

Step 10

Pour the vegetable mixture into the prepared crust, spreading it out evenly.

Step 11

Bake in the preheated oven for 30-35 minutes, until the crust becomes golden brown and the filling is set.

Step 12

Allow the pie to cool for about 5 minutes before slicing and serving.

Nutrition Facts

Serving size	(1331.5g)

Amount per serving	% Daily Value*
Calories	2114.5

Total Fat 149.2g	0%
Saturated Fat 24.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 558mg	0%
Sodium 3470.2mg	0%
Total Carbohydrate 142.7g	0%
Dietary Fiber 57.2g	0%
Total Sugars 46.5g
Protein 85.2g	0%

Vitamin D 137IU	0%
Calcium 703.2mg	0%
Iron 17.5mg	0%
Potassium 2469.1mg	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: 59.6%

Protein: 15.1%

Carbs: 25.3%