Carrot zucchini goat cheese pie with plantain crust
A healthy and quick lunch recipe made from carrots, zucchini, eggs, and goat cheese. Plantain slices used as the crust instead of flour. Gluten-free grain-free carrot zucchini goat cheese pie with a plantain crust.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: serves 2 - 3 1x
Ingredients
Scale
crust
- 1 and 1/2 plantains
- 2 tablespoons coconut oil
filling
- 1 cup shredded carrots
- 1 cup shredded zucchini
- 5 eggs
- 1 teaspoon thyme
- 1/2 teaspoon onion powder
- 1/2 teaspoon chives
- 2 oz shredded goat cheese
- 2 oz chevre goat cheese for the topping
Instructions
to make the crust
- Prehead oven to 350 degrees.
- Peel and slice plantain.
- Lightly grease a 9″ circle pie dish. Place slices of plantains on the bottom of the pie dish.
- Set aside to make filling.
to make filling
- Place eggs in a bowl and whisk with shredded carrots and zucchini.
- Stir in shredded goat cheese and spices.
- Pour mixture over plantain slices.
- Sprinkle with soft goat cheese, if desired.
- Place pie into oven and bake for 30-40 minutes.