August 24, 2010

Zucchini Pie

1 pie crust (my recipe it below)
4 cups sliced zucchini (I also used part yellow squash from our garden too)
1/2 cup sliced green onions
1 teaspoon Herbs de Provence (I used savory, basil and thyme)
1 teaspoon salt
freshly ground black pepper to taste
2 organic eggs
1 cup shredded cheddar cheese

Saute zucchini and garlic in a skillet until soft (about 7 minutes). Stir in green onions, herbs, salt and pepper. Remove from heat, and allow to cool a few minutes. Whisk together eggs and cheese in a large bowl. Add the zucchini mixture, stirring to make sure everything is well combined. Pour into prepared pie crust. Bake at 375 degrees for 30-40 minutes or until set. Enjoy!

My standard pie crust recipe (double it for a two crust pie):

1/3 cup butter
1 cup flour
1/2 teaspoon salt
3-5 tablespoons cold water

Mix flour and salt together. Cut in the butter. Gently add the cold water. Just enough water to form the dough into a ball. Place dough on lightly floured surface and roll out.

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