This delicious idea came from my dear friend, Jeanne Lobsinger, who has long since gone to heaven. I adapted it to make it low-carb.  I have made this pie a few times and it's always dependable.  It's a recipe that is in my older cookbooks; the Splendid Low-Carbing series of 5 books.  It's a wonderful recipe when you want lots of veggies, but not a lot of work!   This is a super-easy recipe!

2 cups each broccoli and (500 mL)
1/cup onion, chopped (125 mL)
1 small red pepper, chopped
1 cup grated Cheddar cheese (250 mL)
1/cup Gluten-Free Bake Mix 2 (CLICK),  OR (125 mL) 
  6 tbsp almond flour and 2 tbsp coconut flour
3/cup whipping cream (175 mL)
1/cup water (125 mL)
3 eggs, fork beaten
3/tsp salt (3 mL)

Grease a 2-quart (2 L) casserole dish.  Add broccoli, cauliflower, onion and red pepper.  Cover with cheese.  In medium bowl, combine Gluten-Free Bake Mix 2 (or alternative given), whipping cream, water, eggs and salt.  Pour over vegetables and bake in 400°F (200°C) oven 40 minutes.

Yield:  9 servings
1 serving
181.6 calories
8 g protein
14.6 g fat
1.1 g fiber
4.3 g net carbs 

SEE our beautiful coil-bound books (last 5 gorgeous, Low-Carbing Among Friends' Team cookbooks,  the coil matches the books):  printed again.  Limited stocks; get yours now!  This wonderful low-carb/keto collection of cookbooks (tons of photos, coil-bound!) is expected to sell out and after that there will only be KINDLES available! 

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