Low Carb and Lchf Mozzarella and Pesto Pie

Wonderful pie, long time no see! My husband made this for me when we were dating, and it’s still as delicious as the first day I meet it!

Gluten Free Low Carb Mozzarella and Pesto Pie

Photo by Mind the Home

Low Carb and LCHF Mozzarella and Pesto Pie
  1. Mind the Home's Pie Crust (search pie crust and you'll find it)
  2. 2 dl (0,84 cups) chopped sun-dried tomatoes
  3. 3 eggs
  4. 3 dl (1,3 cups) cream
  5. 3 tbsp pesto
  6. 300g (10 oz) mozzarella cheese
  1. Make your pie crust.
  2. Chop the sun-dried tomatoes and spread in the bottom of the pie crust.
  3. Whip cream, eggs and pesto together, pour on top of the tomatoes.
  4. Chop the mozzarella into small pieces, spread evenly over the pie.
  5. Bake 30 minutes in 200 C (392 F) hot air. If you don't have hot air, add about 25 C (77 F) to the number.
  6. Serve with a salad and balsamic vinegar dressing!
  1. If you don't want to go veggie, pick up a nice salami and serve with!
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