This amazing vegetable pie can be made with our without a crust. I made it without the crust and used parchment paper that I put a little bit of butter on.
The ingredients and the cheese made the pie "set" perfectly and I really pleased at how easy this crust-less pie turned out.
You can add a crust if you want, just prepare one your favorite way and use this recipe for the filling.
Ingredients:
If Using - 1 pie crust - You can use a frozen one, make your own, or use a pre-made one
Filling:
4 tablespoons butter
half of a yellow onion, diced
2 ears sweet corn
2 large zucchini, sliced very thinly (about 4 cups)
1 tablespoon dried basil
1 teaspoon dried oregano
½ teaspoon salt
12 ounces shredded cheese (I used both Mozzarella and Swiss)
4 eggs, beaten
Directions:
Preheat the oven to 375 degrees.
Heat the butter in a large, deep skillet over medium high heat. Add the onions, and the zucchini.
While the veggies saute, cut the corn kernels off the cob. Add them to the pan and continue to saute until the veggies are soft, 5-10 minutes. Remove from heat.
Once the mixture has cooled for a few minutes, stir in the basil, oregano, salt, cheese, and the beaten egg.
Line a pie pan (9-inch or larger) with parchment paper or just grease a pan with nonstick spray.
Transfer the mixture to the pan. Arrange the top so the zucchini slices lay flat and look nice. Top with a little extra cheese for looks, cover with greased foil, and bake for 20 minutes.
Remove foil and bake for an additional 5 minutes to brown the top.
Let stand for 10-15 minutes before cutting into slices.
It will bubble up a little bit as it bakes, so put a pan under to catch drips if it's really full.
Also, there was a little extra watery-ness (about 2 tablespoons) in the bottom of my pan when I sliced it, but the pieces held together perfectly so not a bid deal. I think the moisture could be prevented by just being a little more patient before cutting.
You can sprinkle yours with fresh herbs (parsley and cilantro or even basil or chives)
