Cheesy Zucchini and Corn Pie
Ingredients
The crust
-
2
cups
buttery cracker crumbs
-
2
tablespoons
toasted sesame seeds
-
8
tablespoons
butter, melted
The filling
-
2
tablespoons
extra virgin olive oil
-
1
medium
yellow onion, thinly sliced
-
to taste
kosher salt and pepper
-
2
cloves
garlic, minced or grated
-
2
medium
zucchini or yellow summer squash, sliced into rounds
-
2
ears
corn, kernels removed from the cob
-
½
teaspoon
crushed red pepper flakes
-
2
tablespoons
fresh thyme leaves
-
3
eggs
-
½
cup
cubed Brie
-
½
cup
shredded fontina or cheddar cheese
-
¼
cup
grated parmesan
-
¼
cup
fresh basil, chopped
Instructions
- 1. Preheat the oven to 375°F and grease a 9-inch tart pan or pie plate with butter.
- 2. For the crust, mix the cracker crumbs, sesame seeds, and melted butter in a bowl. Press the mixture into the prepared pan and bake for 10 minutes until lightly golden.
- 3. For the filling, heat olive oil in a skillet over medium heat. Add onion, salt, and pepper, cooking until fragrant. Then add garlic, zucchini, corn, red pepper flakes, and thyme, cooking until zucchini is tender.
- 4. In a bowl, whisk together eggs, cheeses, and basil. Stir in the cooled vegetables and pour the filling into the pie crust.
- 5. Bake for 35-40 minutes until the cheese melts and the eggs are set. Let cool for 5-10 minutes before serving.
Nutrition Facts (estimated)
Servings
6
Calories
578
Total fat
40g
Total carbohydrates
30g
Total protein
20g
Sodium
500mg
Cholesterol
200mg
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