Zucchini Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
CRUST:1 stick lightly salted Butter1.5 cups white Flour1 T. white SugarDash of SaltPIE FILLING:5 medium Summer Squash (combine Yellow and Zucchini if possible), sliced thin1 Large chopped Onion1 T. Butter8 finely chopped fresh Basil leaves2 T. dried Chervil (or parsley)2 T. dried Oregano1T. black Pepper1 dash Salt8 large fresh Eggs1.2 cup 2% milk2 T. Dijon Mustard2 T. Brown Mustard
1) Slice squash and chop onion, and sautée with chervil, salt, pepper, oregano and basil in butter on medium heat, tossing frequently.
2) While squash is sautéeing, make crust. Combine butter, flour, sugar, a dash of salt, and no more than 5 T. water. Knead, roll out, and line bottom and sides of a glass oval baking dish (slightly larger than 9 x 9 baking pan). Cook in oven at 375 degrees for 15 minutes or until slightly browned and hardened.
3) Beat eggs and feta cheese together until well blended.
4) Take crust-lined baking dish, and spread Brown mustard over bottom. Then layer in the cooked squash mixture. On top of that, add dijon mustard. Finally, pour egg-cheese mixture over all.
5) Bake for 15 - 25 minutes at 375 degrees, until egg mixture 'sets.' Remove, let cool a bit, and enjoy :-)
Serving Size: Makes 4 large, filling Dinner entrées
Number of Servings: 4
Recipe submitted by SparkPeople user TULLYFITZ.
2) While squash is sautéeing, make crust. Combine butter, flour, sugar, a dash of salt, and no more than 5 T. water. Knead, roll out, and line bottom and sides of a glass oval baking dish (slightly larger than 9 x 9 baking pan). Cook in oven at 375 degrees for 15 minutes or until slightly browned and hardened.
3) Beat eggs and feta cheese together until well blended.
4) Take crust-lined baking dish, and spread Brown mustard over bottom. Then layer in the cooked squash mixture. On top of that, add dijon mustard. Finally, pour egg-cheese mixture over all.
5) Bake for 15 - 25 minutes at 375 degrees, until egg mixture 'sets.' Remove, let cool a bit, and enjoy :-)
Serving Size: Makes 4 large, filling Dinner entrées
Number of Servings: 4
Recipe submitted by SparkPeople user TULLYFITZ.
Nutritional Info Amount Per Serving
- Calories: 722.3
- Total Fat: 42.9 g
- Cholesterol: 466.8 mg
- Sodium: 1,159.4 mg
- Total Carbs: 56.3 g
- Dietary Fiber: 6.2 g
- Protein: 27.9 g
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