The other night, not wanting to head off to the store I searched the refrigerator to see what I could make with the large zucchini I was given from a garden harvest. I decided to make a quiche of sorts but not heavy on the egg. I have several veggie pies and tarts some have eggs, some don't and a few of them including the one I modified are posted in this blog, see link below. I looked at the one's I've done vs. what I had in the refrigerator, did a few minor changes on one and ended up with a tasty pie. I also used one of my smaller pie plates. Pie plates vary in size I probably have 5 different sizes. Any pie plate will do but if it is large then it won't fill the pie plate.
I made the first pie back on 5/14/2012. The original recipe came from Martina McBride on the Chew.
ZUCCHINI MOZZARELLA PIE
1 Pillsbury roll out refrigerated pie crust
Layer Filling:
3 cloves roasted garlic
Layer Filling:
3 cloves roasted garlic
¼ C. caramelized onions (thin layer)
¼ C. oil packed sun dried tomatoes, drained, chopped (thin layer)
3 slices fresh mozzarella
3 T. feta (sprinkle thin layer)
3 T. feta (sprinkle thin layer)
15-20 leaves basil, scissor cut or julienned, save some smaller leaves to sprinkle after baking
10-20 leaves sage, scissor cut or julienned
1 t. fresh oregano
10-20 leaves sage, scissor cut or julienned
1 t. fresh oregano
Sprinkle salt & pepper
1 lg. zucchini, thinly sliced
Mix:
2 eggs
1 C. 2% milk
¼ t. salt
¼ t. pepper
Topping:
Grate Parmesan cheese over top
Preheat oven to 400F. Par-bake crust for 5-8 minutes or until lightly golden. Remove from oven. Spread roasted garlic over crust. Make one layer, in order given of the filling ingredients, ending with the zucchini. To place zucchini, start with a circle on the outside edge of the crust, making smaller circles and ending with a zucchini in the middle. In a small bowl, mix eggs, half and half, salt and pepper. Pour egg mixture over zucchini. Top with grated Parmesan. Bake 35 minutes or until egg mixture is set.
1 lg. zucchini, thinly sliced
Mix:
2 eggs
1 C. 2% milk
¼ t. salt
¼ t. pepper
Topping:
Grate Parmesan cheese over top
Preheat oven to 400F. Par-bake crust for 5-8 minutes or until lightly golden. Remove from oven. Spread roasted garlic over crust. Make one layer, in order given of the filling ingredients, ending with the zucchini. To place zucchini, start with a circle on the outside edge of the crust, making smaller circles and ending with a zucchini in the middle. In a small bowl, mix eggs, half and half, salt and pepper. Pour egg mixture over zucchini. Top with grated Parmesan. Bake 35 minutes or until egg mixture is set.
As you can see I started out with one zucchini in the middle and started to make larger circles but it looked better and was easier to start on the outside and work in as you see in the next picture.
Here I'm starting layering on the outside. You an also see the amount of herbs I used. I didn't measure I just sprinkled on a layer.
Overlap zucchini and keep making circles till the entire top is covered.
Finally to add a touch more color I sprinkled the remaining smaller basil leaves over the top.
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