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.
Servings: 4 servings
- 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
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.
Serving size: 1 slice
Calories-274, Fat-17gm, Carb-20gm, Sodium-287mg, Fiber- 3gm, Protein-14gm
Calories: 306kcal | Carbohydrates: 20g | Protein: 13g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 103mg | Sodium: 264mg | Potassium: 573mg | Fiber: 3g | Sugar: 6g | Vitamin A: 9755IU | Vitamin C: 10.7mg | Calcium: 291mg | Iron: 2.2mg