Gluten-Free Savory Vegetable Pie

Satisfy your cravings with this hearty and wholesome Gluten-Free Savory Vegetable Pie, a perfect meal option for gluten-sensitive eaters and veggie lovers alike. This vibrant pie features a buttery, flaky gluten-free crust that encases a colorful medley of fresh vegetables, including zucchini, carrots, red bell peppers, and spinach, all sautéed to perfection with aromatic garlic, onions, and herbs like thyme and oregano. With a prep time of just 45 minutes, this stunning dish transforms simple ingredients into an impressive meal perfect for dinner parties, brunch, or meal prep. Serve it warm or at room temperature for a naturally gluten-free, nutrient-packed dish that’s every bit as delicious as it is beautiful.

Nutriscore Rating: 50/100

Prep Time:45 mins

Cook Time:40 mins

Total Time:85 mins

Servings: 6

Ingredients

• 2 cups Gluten-free all-purpose flour blend
• 1 cup Butter, unsalted
• 1 large Egg
• 4 tablespoons Ice water
• 1 teaspoon Salt
• 2 tablespoons Olive oil
• 1 medium Onion, chopped
• 3 cloves Garlic cloves, minced
• 1 large Carrot, diced
• 1 medium Zucchini, diced
• 1 medium Red bell pepper, diced
• 2 cups Fresh spinach, chopped
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Dried thyme
• 1 teaspoon Dried oregano
• 1 large Egg, beaten

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

In a large bowl, combine the gluten-free flour and salt. Add the cold, diced butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.

Step 3

Add the beaten egg and mix to combine. Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Do not overmix.

Step 4

Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 5

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing for 2-3 minutes until the onion is translucent.

Step 6

Add the diced carrot, zucchini, and bell pepper to the skillet. Cook for another 5-7 minutes, adding the salt, pepper, thyme, and oregano, until the vegetables are tender.

Step 7

Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and allow to cool slightly.

Step 8

Roll out the chilled dough between two sheets of parchment paper to fit a 9-inch pie pan. Gently press the dough into the pan, trimming any excess.

Step 9

Transfer the cooled vegetable mixture into the prepared pie crust, spreading it evenly.

Step 10

Brush the pastry edges with the beaten egg and bake in the preheated oven for 35-40 minutes or until the crust is golden brown.

Step 11

Remove from the oven and allow to cool for at least 10 minutes before slicing. Serve warm or at room temperature.

Nutrition Facts

Serving size	1298.2 grams (1298.2g)

Amount per serving	% Daily Value*
Calories	3187

Total Fat 237.00g	304%
Saturated Fat 129.70g	649%
Polyunsaturated Fat 4.60g
Cholesterol 921mg	307%
Sodium 3928mg	171%
Total Carbohydrate 251.80g	92%
Dietary Fiber 19.30g	69%
Total Sugars 17.00g
Protein 29.20g	58%

Vitamin D 94IU	469%
Calcium 377mg	29%
Iron 9mg	52%
Potassium 2091mg	44%

*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: 65.5%

Protein: 3.6%

Carbs: 30.9%