This simple yet oh-so comforting savory pie is filled with all kinds of goodness like beets, olives, capers, and more! All of these delicious veggies are wrapped in a buttery, flaky pie crust made from protein-packed quinoa flour and whole wheat flour. Who said that pies had to be sweet?

Beet and Olive Pie With Quinoa Flour Crust [Vegan]

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Ingredients

For the Crust:

  • Scant 1 cup all-purpose flour
  • 2/5 cup of quinoa flour
  • 1/4 cup whole wheat flour
  • Scant 3 tablespoons of extra virgin olive oil
  • 2/5 cup and 1 teaspoon of cold water
  • 1/3 teaspoon of whole salt

For the Filling:

  • 4 beets with greens
  • 10 black olives
  • 2 medium white or 1 large onions
  • 2 tablespoons of tomato sauce
  • 2 tablespoons of extra virgin olive oil
  • 1 tablespoon capers
  • Salt
  • Black pepper
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Preparation

  1. In a bowl, combine flours and salt and mix well. Make a well, add oil and water, and knead until you get a smooth and homogenous mixture. Cover with plastic wrap and let it rest in the refrigerator for an hour.
  2. Drain the capers and olives and soak them in a little water. Boil a little water in a pot and cook the beets for 5 minutes. Drain and cut roughly. Squeeze excess liquid out of beets.
  3. Cut the onions and put in a saucepan and cook over high heat in a little water until full absorption. Lower the flame, add the oil, and let it brown for 1-2 minutes. Sauté the beet greens at this time as well. Mix in the sliced ​​beets and tomato sauce. Add the olives and the capers drained from the water where you let them soak. Adjust salt and pepper if needed. Cook for about 5 minutes. Let it cool.
  4. Preheat the oven at 390°F. Split the dough into two. Thin the dough and cover a 7-inch diameter round mold with one of the dough pieces. Poke holes in the bottom with a fork.
  5. Distribute the filling and then cover the cake with the other dough, sealing the edges well with your fingers and eliminating any excess. Sprinkle with a little oil. Bake for 30 minutes. Let it cool before serving.
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Nutritional Information

Total Calories: 1663 | Total Carbs: 201 g | Total Fat: 83 g | Total Protein: 29 g | Total Sodium: 1832 g | Total Sugar: 31 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.