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Zucchini, Tomato and Swiss Cheese Pie

Yield
Servings
Prep time
1 hr
Courses
Entrée | Vegetables
Special Diets
Vegetarian
Source
Recipe adapted from Quick Vegetarian Pleasures ©1992 by Jeanne Lemlin

Description

Enjoy this pie for brunch or dinner.

Ingredients

1⁄4 cwhole-wheat or rye bread crumbs
1 1⁄2 Tolive oil, plus a little more for topping
1 medium onion, chopped
2 clvgarlic, minced
2 tomatoes, diced or 1-14.5oz can, drained
3 medium zucchini or summer squash, quartered and thinly sliced
1⁄2 tfennel seed, crushed
1⁄4 tsalt and freshly ground black pepper or to taste
3 eggs
1⁄3 cmilk
1 1⁄2 cgrated Swiss or gruyere cheese
3 Tfreshly grated parmesan cheese
1 Tbutter, optional

Instructions

Preheat oven to 375F. Oil a pie pan, or use half of the butter to grease it. Sprinkle the bread crumbs evenly over the bottom and sides of the prepared pan. Set aside. Heat the olive oil in a large skillet, add the onion and sauté until softened, 7 to 10 minutes. Add the garlic and cook a minute or two more. Add the tomatoes and continue to sauté, about five more minutes. Increase the heat and add the zucchini or squash to the pan. Add the fennel seed,salt and pepper. Continue to sauté, stirring often, until the zucchini is starting to get tender. The liquid from the vegetables should have cooked off. Remove the pan from the heat and cool the vegetables slightly. Meanwhile, whisk the eggs and milk until well blended. Stir in the vegetables. Transfer half of mixture to the pie pan; top with half the Swiss cheese; repeat and top with the Parmesan. Drizzle with olive oil or dot with remaining half-tablespoon of butter if using. Bake the pie until golden and a knife comes out clean when inserted in the center, about 30 minutes. Let stand a few minutes before cutting.