Ingredients for Pie Crust:
2 tbsp quinoa flour
⅓ cup millet flour
⅔ cup spelt flour, plus more for dusting*
1 tsp baking powder
½ tsp salt
4 tbsp butter** or ghee, chilled
4-5 tbsp ice water
*Spelt flour is an Avoid for type O non-secretor, substitute brown rice flour.
**Butter is an Avoid for types A and AB secretors and non-secretors.
Base Ingredients for the Filling:
2 tsp olive oil
1 shallot, diced
4 cups baby spinach
2 cups broccoli, or broccolini, florets
1 cup feta cheese*
2 large eggs
⅓ cup vegetable stock
2 tbsp fresh thyme
Sea salt, to taste
*Feta is an Avoid for type O non-secretors, substitutions below.
To prepare the crust:
Place flours, baking powder and salt in a bowl.
Cut the cold ghee or butter into small pieces and add to flour and mix until flour resembles coarse cornmeal. Small pieces of ghee/butter should still be visible.
Add cold water 1 tablespoon at a time, gently mixing after each addition, until mixture forms a dough. You may want to shape the dough into a ball, wrap in plastic film and refrigerate for an hour before kneading into your pie mould.
Roll dough out on a flat surface until it reaches 12 inches in diameter and is approximately ⅛ inch thick. Place dough into a 9 inch pie plate, gently press into the pan, and pinch edges between two fingers to create crimped edges.
Preheat oven to 375, then Par-bake the dough for 15 minutes.
To prepare the filling:
Heat olive oil in a large skillet over medium heat.
Sauté spinach, broccoli and shallot for about 4 minutes, until vegetables are tender. Remove from the heat and transfer into a large bowl, toss with choice of cheese and set aside to let cool.
In a separate bowl, whisk eggs, stock, thyme and salt. Pour over cooled vegetables and mix to combine.
Pour filling in par-baked pie crust, and bake 30 minutes, or until filling is firm.
Serve warm, let cool or refrigerate until cold.
Right 4 All Types Alternatives:
If you wish to add a variety of fillings to this pie, we recommend these:
*Mozzarella is an Avoid for Type O non-secretor.