Keto and dairy-free vegetable pie

Keto and dairy-free vegetable pie

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!

Keto and dairy-free vegetable pie

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!
4 servingservings


  • ¾ cup 175 ml (100 g) sunflower seeds
  • 1 tbsp 1 tbsp (10 g) sesame seeds
  • ¾ cup 175 ml (75 g) coconut flour
  • 4 4 eggeggs
  • 5 oz. 150 g melted coconut oil
  • 1 tbsp 1 tbsp (10 g) ground psyllium husk powder
  • 1 tsp 1 tsp salt
  • 513 oz. 150 g zucchini
  • 3 oz. 75 g carrotcarrots
  • 8 8 eggeggs
  • 1¼ cups 300 ml mayonnaise
  • 1 tbsp 1 tbsp dried parsley
  • 1 tsp 1 tsp onion powder
  • salt and pepper
  • 7 oz. 200 g lettuce
  • 4 tbsp 4 tbsp olive oil
  • ½ tbsp ½ tbsp red wine vinegar
  • salt and pepper


Instructions are for 4 servings. Please modify as needed.

  1. Mix the sunflower and sesame seeds into a coarse flour in a food processor. Add the rest of the ingredients for the dough and mix until evenly combined. Take the dough out, form it to a ball and flatten it.
  2. Cover in plastic wrap and put in the fridge for 30 minutes or more. Feel free to make the dough ahead of time and freeze it.
  3. Preheat your oven to 400°F (200°C). Divide the dough evenly into as many pieces as you want servings.
  4. Roll out each piece between two baking sheets or press out directly with oiled fingers into serving-sized baking dishes that are about 5-6 inches (13-15 cm) across. Pre-bake the crust for 5-7 minutes. Remove from oven.
  5. Next, prepare the filling. Mix eggs, mayonnaise and spices well. Peel carrots and slice thinly, lengthwise. Rinse the zucchini (do not peel) and slice thinly, lengthwise.
  6. Roll the slices like flowers and arrange in the pre-baked pie shells. Pour the egg mix over and bake at 350°F (175°C) for about 20-25 minutes, until set and golden brown.
  7. Mix oil, salt, pepper and vinegar into a vinaigrette. Drizzle it over the salad and serve with the pie.


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.

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  1. Carol
    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
    Coconut or olive oil in place of butter in the crust will make it truly dairy-free.
  3. Scout
    How is this dairy free if it contains butter? xD
  4. Pierre
    Just use ghee instead of butter
  5. Lisa
    Butter is fat , has no irritating lactose.
  6. Stephanie
    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
    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
    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
    Anyone tried freezing these? How'd it go?
  10. Clive Roberts
    Keto & Dairy Free with butter in the crust????? Surely just lactose free
  11. 1 comment removed
  12. Sharon
    Not a fan of this. Very fiddly to make and took forever to cook, because I made one big one.
  13. Barbara Clarke
    wondering if you could substitute almond flour for the 'seeds' in this recipe.....
  14. Jacqueline
    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. Jacqueline
    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
    It’s not dairy free if there is butter in it.
  17. Honeymay
    You can also use vegan cheese. Some of them are very good. Miyoko brand is artisanal
    Reply: #18
  18. Bev
    Does the Miyoko vegan cheese melt?
    Reply: #19
  19. Kristie Sullivan, PhD Team Diet Doctor
    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.

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