Keto. Dairy-free. Vegetarian. Tasty. This pie has it all. Plus, it's pretty, like a bouquet of flowers. Make it tonight, and make it your centerpiece — no flowers required!
August 15 2017 by Anne Aobadia, photo by Emma Shevtzoff, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Lunch, Meal
Keto. Dairy-free. Vegetarian. Tasty. This pie has it all. Plus, it's pretty, like a bouquet of flowers. Make it tonight, and make it your centerpiece — no flowers required!
USMetric
6 servingservings
Ingredients
Dough
- ¾ cup (32⁄3 oz.) 180 ml (110 g) sunflower seeds
- 1 tbsp 1 tbsp sesame seeds
- ¾ cup (2½ oz.) 180 ml (75 g) coconut flour
- 4 4 eggeggs
- 5 oz. 140 g melted coconut oil
- 1 tbsp 1 tbsp ground psyllium husk powder
- 1 tsp 1 tsp salt
Filling
- 8 8 eggeggs
- 1¼ cups 300 ml mayonnaise
- 1 tbsp 1 tbsp dried parsley
- 1 tsp 1 tsp onion powder
- salt and pepper
- 4 oz. 110 g zucchini
- 2 oz. (7 tbsp) 55 g (100 ml) carrotcarrots
To serve
- 7 oz. (5½ cups) 200 g (1.3 liters) lettuce
- ¼ cup 60 ml olive oil
- ½ tbsp ½ tbsp red wine vinegar
- salt and pepper
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Instructions
Instructions are for 6 servings. Please modify as needed.
Mix the sunflower and sesame seeds into coarse flour in a food processor. Add the rest of the ingredients and pulse until evenly combined. Remove the dough, form it into a disc shape.
Cover in plastic wrap and put in the fridge for at least 30 minutes. Feel free to make the dough ahead of time and freeze it.
Preheat the oven to 400°F (200°C). Divide the dough evenly into as many pieces as you want servings.
Roll out each piece between two sheets of parchment paper or press into serving-sized baking dishes that are about 5-6" (12-15 cm) in diameter using lightly oiled fingers. Pre-bake the crust for 8–10 minutes. Remove from the oven.
Next, prepare the filling. Combine eggs, mayonnaise, and spices. Peel carrots and slice thinly, lengthwise. Rinse the zucchini (do not peel) and slice thinly, lengthwise.
Roll the slices of veggies into flower-like shapes and arrange them in the pre-baked pie shells. Pour the egg mix over and bake at 350°F (175°C) for about 25-30 minutes, until set and golden brown.
To make the vinaigrette, combine the oil, vinegar, salt, and pepper. Drizzle it over the salad and serve with the pie.
Tip!
Want one big, beautiful pie? Just increase the time in the oven. The longer baking time may require that you protect the edges of the pie by folding a strip of aluminum foil over them to deflect some of the heat.If you can tolerate dairy, try this recipe with full-fat crème fraiche or sour cream instead of mayo. Or try half mayo, half crème fraiche.
Recommended special equipment
- Blender or food processor
- Rolling pin
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
22 comments
1
Carol
August 8 2017
I made the dough for this recipe last night and put it in the freezer. I am going to make the vegetable pie tonight. How far ahead of time should I take the dough out of the freezer?
2
Katherine
August 15 2017
Coconut or olive oil in place of butter in the crust will make it truly dairy-free.
3
Scout
August 15 2017
How is this dairy free if it contains butter? xD
4
Pierre
August 15 2017
Just use ghee instead of butter
5
Lisa
August 16 2017
Butter is fat , has no irritating lactose.
6
Stephanie
August 17 2017
I made this tonight as a dairy version. I realized pretty quickly that it's basically quiche... I used sour cream and added shredded cheddar.
The crust is a good quiche crust, but the zucchini and mountain of parsley aren't the best as a quiche. I'd make it again, but only with ingredients that I normally use in a quiche.
7
Barbara
August 17 2017
Correct butter does not have Lactose but it does have Casein and Whey (the two dairy proteins) which is what I have a diagnosed intolerance to along with Gluten. My GI doc says these two intolerances usually are found together, anyway. So I will either sub with Ghee or Coconut Oil. I use Ghee a lot and it has never caused me an issue. I love this site. I am 4 weeks into this keto lifestyle and down 13 pounds and 2" in the waist. I will remain Paleo and just be Keto at the same time now.
8
Nan
January 7 2018
The recipe talks about putting the filling in the prebaked crust. However, in the crust instructions, we preheat oven to 400 and put the crust in the fridge for 30.. so where is the step that tells you how long to bake the crust? Thanks
9
Laura Dodge
February 3 2018
Anyone tried freezing these? How'd it go?
10
Clive Roberts
March 17 2018
Keto & Dairy Free with butter in the crust????? Surely just lactose free
- 1 comment removed
12
Sharon
July 15 2018
Not a fan of this. Very fiddly to make and took forever to cook, because I made one big one.
13
Barbara Clarke
September 18 2018
wondering if you could substitute almond flour for the 'seeds' in this recipe.....
14
Jacqueline
September 28 2018
This was super easy to cook and a resounding success. Loved every mouthful. Wish we could put photos here as it was too pretty not to share 😍 I am not even a good cook, hate spending too much time in the kitchen but this was so quick and easy I didn’t grumble at all.
15
Reply to comment #7 by Barbara
Jacqueline
September 28 2018
There is no cheese in this dish but I added some to mine. You could possibly substitute with nutritional yeast to add a cheesy flavour.
Reply: #17
16
Elizabeth
March 24 2019
It’s not dairy free if there is butter in it.
17
Reply to comment #15 by Jacqueline
Honeymay
August 9 2019
You can also use vegan cheese. Some of them are very good. Miyoko brand is artisanal
Reply: #18
18
Reply to comment #17 by Honeymay
Bev
May 12 2020
Does the Miyoko vegan cheese melt?
Reply: #19
19
Reply to comment #18 by Bev
Kristie Sullivan, PhD Team Diet Doctor
July 27 2020
We have used it as a pizza topping for a vegan guest and it worked well, so I would expect it to work in this recipe too.
20
Lorna
October 1 2020
I found the base quite dry, would adding more coconut oil resolve this, I follow a lacto/ovo diet so would butter be better and how much?
Reply: #21
21
Reply to comment #20 by Lorna
Kristin Parker Team Diet Doctor
October 1 2020
I found the base quite dry, would adding more coconut oil resolve this, I follow a lacto/ovo diet so would butter be better and how much?
If you found the base dry, the two easiest fixes would be to roll it out thinner or it may have been over baked a little. I am not sure how well it would work to add more liquid.
22
Stephaniehall529
November 6 2020
Do you need the psyllium husk powder in this recipe? We haven't been able to get any since the only way for us to get it is by finding a website that sells psyllium husk powder.
Reply: #23
23
Reply to comment #22 by Stephaniehall529
Kristin Parker Team Diet Doctor
November 6 2020
Do you need the psyllium husk powder in this recipe? We haven't been able to get any since the only way for us to get it is by finding a website that sells psyllium husk powder.
Here is a link to our psyllium guide which lists some potential substitutions.
https://www.dietdoctor.com/low-carb/guides/psyllium-husk
