Description
Summer’s golden harvest shines in this sweet corn and zucchini pie, blending fresh garden produce with creamy richness. Crisp pastry cradles layers of seasonal vegetables, promising a delightful slice that you won’t want to miss.
Ingredients
Scale
- 3 large eggs
- 2 cups zucchini, grated (about 1 medium)
- 1.5 cups cheese (¾ cup sharp cheddar + ¼ cup Parmesan)
- 1 cup fresh or frozen sweet corn kernels
- ½ cup whole milk or half-and-half
- ⅓ cup all-purpose flour
- 2 tbsps olive oil
- 2 tbsps chopped fresh basil or parsley
- 1 small onion, finely chopped
- 1 tsp baking powder
- ½ tsp salt
- ¼ tsp freshly ground black pepper
Instructions
- Preparation: Warm the oven to 375F (190C) and delicately coat a 9-inch pie dish with a light brush of oil.
- Vegetable Sauté: In a skillet over medium flame, caramelize onions until translucent. Incorporate grated zucchini and cook until moisture dissipates, then fold in sweet corn for a brief moment. Allow the mixture to cool slightly.
- Egg Blend: Whisk eggs with milk, cheddar, Parmesan, flour, baking powder, salt, pepper, and herbs into a smooth, integrated mixture. Gently fold the sautéed vegetable medley into the egg base, ensuring uniform distribution.
- Baking Process: Transfer the combined mixture into the prepared pie dish, spreading evenly. Position in the preheated oven and bake for 35-40 minutes until the surface transforms into a golden-brown canvas and the center sets completely.
- Serving: Remove from oven and allow the pie to rest briefly, enabling the filling to stabilize. Slice into wedges and serve warm, showcasing the vibrant layers of vegetables and creamy egg blend.
Notes
- Pat grated zucchini with paper towels to remove excess water, preventing a soggy pie and ensuring a firmer texture.
- Taste the vegetable mixture before adding to eggs, as Parmesan and cheddar already contribute saltiness to the dish.
- Check the pie at 35 minutes; ovens vary, so watch for golden-brown top and set center to avoid overcooking.
- Experiment with fresh herbs like basil, thyme, or chives to enhance the pie’s flavor profile and match personal preferences.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 200
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 70 mg