There are a variety of recipes for pies or tarts using summer vegetables. I find some in my cookbook collection; many more are found online. Some recipes use a crust for the pie, others do not. A combination of eggs and cheese makes the dish set up so that it can e sliced into wedges. Some would say that makes this a fritttata or crustless quiche, but plain old pie works just fine for me. Almost any assortment of fresh vegetables can be combined but I got great responses last week when I took this zucchini pie to a friend’s home. The entree was roasted pork tenderloin, and guests were asked to bring salad, vegetable, fruit, and dessert. The combination of pork, spinach salad, fruit salad, and this vegetable pie was delicious and hearty. We almost did not need Key Lime Pie for dessert, but it was yummy, too.
Garden Vegetable Pie
4 tablespoons butterhalf
1/2 onion, diced
2 ears sweet corn, kernels removed
2 large zucchini, sliced very thinly (about 4 cup
2 Tablespoons chopped fresh basil
2 teaspoons fresh oregano leaves, chopped
½ teaspoon salt
12 ounces shredded cheese (I used white cheddar)
4 eggs, beaten
Preheat the oven to 375 degrees. Heat the butter in a large, deep skillet. Add onions and zucchini. While the veggies saute, cut the corn kernels off the cob. Add them to the pan and continue to saute for another 5 minutes.. Remove from heat.
Once the mixture has cooled for a few minutes, stir in basil, oregano, salt, cheese, and the beaten egg. Line a pie pan (9-inch or larger) with parchment paper or spray with cooking spray. Arrange a few zucchini slices so they lay flat and look nice. Top with a little extra cheese, cover with greased foil, and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes to brown the top. Let stand for 10 minutes before cutting into slices.