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    Home » Diabetes Diet

    Low Carb Veggie Pie

    Published: Jun 4, 2016 • Modified: Jun 2, 2019 by Charlotte• This post may contain affiliate links •Leave a Comment

    297 shares
    Jump to Recipe - Print Recipe
    Phyllo Tomato Pie on white plate

    Low Carb Veggie Pie

    Who loves tomato pie? Who wants a lower carb version? If you answered yes to these 2 questions, today is your lucky day! How about a phyllo crust + extra veggies+ extra protein from a few added eggs? This recipe is super easy to make and most of the ingredients (except the phyllo) are probably items you have on hand. This would be a great recipe for a brunch, lite supper or as a meal for a friend or family member with diabetes.. Hope you like it!

     

     

    Recipe

    Phyllo Tomato Pie on white plate

    Low Carb Veggie Pie

    A lower carb version of a summer favorite! Veggie pie is loaded with spinach, mushrooms and tomatoes and featuring a gooey cheese layer.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course, Meatless
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour
    Servings: 4 servings
    Calories: 306kcal
    Author: Easyhealth Living

    Ingredients

    • 5-6 sheets frozen phyllo dough thawed
    • 3 Tablespoons olive oil divided
    • ½ 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)
    • ½ cup cheese your choice
    • 2 eggs lightly beaten
    • 1 cup milk
    • pinch nutmeg
    • salt & pepper
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    Instructions

    • 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.

    Notes

    Serving size: 1 slice
    Calories-274, Fat-17gm, Carb-20gm, Sodium-287mg, Fiber- 3gm, Protein-14gm
    Nutrition Facts
    Low Carb Veggie Pie
    Amount per Serving
    Calories
     
    306
    Calories from Fat 180
    % Daily Value*
    Fat
     
    20
    g
    31
    %
    Saturated Fat
     
    12
    g
    60
    %
    Cholesterol
     
    103
    mg
    34
    %
    Sodium
     
    264
    mg
    11
    %
    Potassium
     
    573
    mg
    16
    %
    Carbohydrates
     
    20
    g
    7
    %
    Fiber
     
    3
    g
    12
    %
    Sugar
     
    6
    g
    7
    %
    Protein
     
    13
    g
    26
    %
    Vitamin A
     
    9755
    IU
    195
    %
    Vitamin C
     
    10.7
    mg
    13
    %
    Calcium
     
    291
    mg
    29
    %
    Iron
     
    2.2
    mg
    12
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this Recipe? Pin it for Later!Mention @EasyHealthllc or tag #EasyHealthllc!

     

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    Hi, I'm Charlotte - welcome to Easyhealth Living! Are you looking for healthy diabetes-friendly/low carb recipes? Come cook with me!

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