This is a filling meal idea for a hot summer day. If you pre-bake the pie shell, sauté the zucchini and tomatoes ahead of time, all you have left to do is assemble the dish.
Ingredients:
- 10-inch pie shell
- 1 ½ lbs zucchini, diced
- salt
- 4 medium-size ripe tomatoes, diced
- 4 Tbsp butter
- 1 Tbsp oil
- 3 eggs
- 2 cups grated Gruyere cheese
- ½ cup Feta cheese
- freshly ground black pepper
- 2 Tbsp fresh basil or mint, chopped
Directions:
Prepare and cook the pie shell (recipe follows); set aside to cool. In a large skillet, heat the oil and butter. Saute the zucchini until softened. Add the tomatoes and cook until the liquid evaporates. Spread the vegetables over the bottom of the pie shell. Whisk together the eggs, cheese and herbs. Pour the mixture into the pie shell. Bake at 350 degrees for approx. 35 minutes. The outer edges will be firm. The center may be a bit wobbly. Cool on a wire rack.
This is a filling meal idea for a hot summer day. If you pre-bake the pie shell, sauté the zucchini and tomatoes ahead of time, all you have left to do is assemble the dish.
Ingredients:
- 10-inch pie shell
- 1 ½ lbs zucchini, diced
- salt
- 4 medium-size ripe tomatoes, diced
- 4 Tbsp butter
- 1 Tbsp oil
- 3 eggs
- 2 cups grated Gruyere cheese
- ½ cup Feta cheese
- freshly ground black pepper
- 2 Tbsp fresh basil or mint, chopped
Directions:
Prepare and cook the pie shell (recipe follows); set aside to cool. In a large skillet, heat the oil and butter. Saute the zucchini until softened. Add the tomatoes and cook until the liquid evaporates. Spread the vegetables over the bottom of the pie shell. Whisk together the eggs, cheese and herbs. Pour the mixture into the pie shell. Bake at 350 degrees for approx. 35 minutes. The outer edges will be firm. The center may be a bit wobbly. Cool on a wire rack.