Name: Low Carb Veggie Pie
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 5-6 sheets frozen phyllo dough (thawed); 3 Tablespoons olive oil (divided); 1/2 cup frozen or fresh diced onion; 1 clove garlic (minced); 1 cup sliced fresh mushrooms; 1 10 oz. pkg frozen spinach (thawed and drained well); 1 medium ripe tomato (sliced (place slices on paper towel to remove excess juice)); 1/2 cup cheese (your choice); 2 eggs (lightly beaten); 1 cup milk; pinch nutmeg; salt & pepper

Preheat oven to 350 degrees.
Lightly coat a 9 inch pie pan (or cake pan) with oil. Brush phyllo sheets with 2 Tbsp. olive oil (may need slightly more or less oil) and place in pan, one at a time. When finished, press crust lightly into pan and trim any excess around edges.
Heat remaining 1 Tbsp. olive oil in skillet or non-stick pan over medium heat. Add onions, garlic and mushrooms and sauté until tender about 5-10 minutes. Add drained spinach and toss with other veggies. Heat thoroughly.
Combine eggs, milk and nutmeg in a separate bowl, set aside.
Sprinkle cheese into prepared crust then top with spinach mixture. Arrange sliced tomatoes over the top then pour egg mixture over all. Sprinkle with salt & pepper to taste.
Place pie on a baking sheet and cook about 30-40 minutes or until center is set.
Serve immediately. Store leftovers in refrigerator.

Low Carb Veggie Pie

Recipe