Keto Vegetable Pie

Keto Vegetable Pie
Ingredients:

For the Filling:

1 medium potato (optional, as potatoes are high in carbs; consider substituting with turnips or cauliflower)
1 large carrot (optional; consider substituting with a smaller amount of grated carrot or leave out)
1 medium chayote (chuchu), peeled and chopped
1 medium zucchini (without seeds), chopped
1 cup peas (use sparingly, as they have some carbs; or substitute with spinach or other low-carb vegetables)
1 can (15 oz) corn (optional; you can use a low-carb vegetable like bell pepper instead)
3 boiled eggs, sliced
2 cloves garlic, minced
2 tablespoons chopped fresh chives
Salt and black pepper to taste

For the Dough:

3 large eggs
1/2 cup coconut oil or melted butter
1 cup unsweetened almond milk
1 cup almond flour
1/2 cup shredded cheese (optional; use keto-friendly cheese like mozzarella or cheddar)
2 cloves garlic, minced
1 teaspoon baking powder (or 1 pack of yeast, if preferred)

Instructions:

Prepare the Vegetables:
- Boil or steam the vegetables until tender (about 5-10 minutes). Drain well and season with salt, black pepper, minced garlic, and chives.
Preheat Oven:
- Preheat your oven to 375°F (190°C).
Make the Dough:
- In a blender or mixing bowl, combine the eggs, coconut oil, almond milk, almond flour, shredded cheese (if using), minced garlic, and baking powder. Blend or mix until smooth. If using yeast, add it last and mix just to combine.
Assemble the Pie:
- Grease a baking dish (30×20 cm) with butter or oil.
- Spread half of the dough mixture on the bottom of the dish.
- Evenly distribute the seasoned vegetables over the dough.
- Arrange the sliced boiled eggs on top of the vegetables.
- Spread the remaining dough mixture over the vegetables and eggs, smoothing it out.
Bake:
- Bake in the preheated oven for about 30 minutes, or until the top is golden brown and the pie is set.
Cool and Serve:
- Allow the pie to cool slightly before cutting. This helps it set and makes it easier to serve.

Vegetable Substitutes: Use low-carb vegetables like spinach, bell peppers, or mushrooms to keep the pie keto-friendly.
Cheese: Adding cheese to the dough adds flavor and helps with texture. Use keto-friendly cheese and adjust the amount to your preference.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave before serving.

Enjoy your keto vegetable pie! 🥳