Crustless Vegetable Pie

This vegetable pie is great for those of us who are always in a hurry and don’t have time to prepare crusts. I used organic vegetables and eggs. Just serve with a big green salad, and you have a quick and very tasty lunch or dinner ready that everyone will enjoy.


I used organic ingredients –  you can also experiment with different vegetables (eg: mushrooms, peppers, celery, fennel, egg plant etc) , and quantities, but here is how I did it:

  • 2 Tablespoons of organic coconut oil
  • 2  onions, chopped
  • 200 g broccoli florets
  • 2 medium potatoes, unpeeled but scrubbed and cubed
  • 1 medium butternut, peeled, seeds removed & cubed (roast seeds with a little olive oil & herbal salt along the pie – they make a delicious snack)
  • 1 medium to large carrot, scrubbed & chopped into small cubes
  • handful of chopped spinach or swiss chard leaves
  • handful of chopped tomatoes
  • 1 large or a few small garlic cloves, chopped or minced
  • 2 cm piece of grated ginger
  • 1/2 teaspoon turmeric
  • 1 Tablespoon caraway seeds
  • a few whole chillis (fresh or dried) – remove them after cooking, before eating.
  • origanum and/or thyme
  • fresh or dried basil, chopped
  • Italian parsley, chopped
  • 50 g of goats milk gouda or cheddar, cut into very small cubes
  • 2 Tablespoons of cream cheese or sour cream or creme fraiche
  • 5 eggs
  • salt & pepper to taste


  1. melt coconut oil over low heat
  2. add all the vegetables and spices (except eggs, cream cheese and goats milk cheese)
  3. saute over low heat until vegetables begin to soften, stirring often
  4. beat eggs & cream cheese together, add salt & pepper
  5. Mix in goats milk cheese
  6. Mix egg mixture with vegetables.
  7. Place into oiled baking pan
  8. Bake at 160 – 180 degr. C for approx. 30  minutes.





If you liked this article you should follow me on twitter

Submit a comment

Your email address will not be published. Required fields are marked *