Fresh Herb Zucchini Pie. - Lakatwalk - a fashion and lifestyle blog.

Fresh Herb Zucchini Pie.

Sunday, July 09, 2017


Generally I love trying new recipes, my only condition is that they are healthy and that I can prepare them in under 45 minutes (with pre-made or purchased dough). However, during Summer even in air-conditioned apartment it gets unbearably hot standing by the stove or oven to long.

Since my family loves quiches and since we had plenty of fish and poultry past week I decided to go with meat free Sunday lunch and prepared this easy and light zucchini pie with vegetable soup and fresh salad. My whole family loved it including Anabela who can eat all of these light and healthy ingredients.

I did however made the dough myself which took few minutes longer but you can also use purchased pie dough no problem and get the same result quicker.

INGREDIENTS

4 zucchini
3 eggs
2 onions
2 oz grated Parmesan cheese
1 purchased pie crust (defrost earlier if you purchased frozen crust)
1/2 teaspoon well chopped fresh rosemary (fresh herbs make huge difference)
1 and 1/4 cups milk (if you like more condensed you can use cooking cream)


Herbs & Olive Oil Pie Crust

1¼ cups all purpose flour
1 teaspoon sea salt
¼ cup good quality extra virgin olive oil
½ cup very cold water
½ teaspoon fresh thyme, leaves only
1 to 2 tablespoons freshly grated cheddar

Crust Directions

1. Combine the flour, salt and olive oil and mix in food processor for about 5 seconds. While the food processor is still on, slowly pour the very cold water over the flour and keep running until the pastry begins to come together, after about 7 to 8 seconds. Do not over mix it!

2. Add in the thyme and grated cheddar cheese and pulse just a few times so that the thyme and cheddar become incorporated into the dough.

3.Put the the dough on to a floured work surface, knead just a few times, gather to form a ball and wrap in plastic wrap and refrigerate for at least 30 minutes before rolling it out.

4. Preheat your oven to 400 F/200 C. Remove the dough from the refrigerator and roll out on a lightly floured work surface.Transfer dough to a pie plate, gently pressing the olive oil pastry into the pie plate.

5. Prick the dough with a fork and bake it for about 12 to 15 minutes or until lightly browned. Remove from the oven and lower the oven temperature to 375 F/ 180 C.

DIRECTIONS

1. Slide zucchini and onions as thin as you can (without peeling the zucchini, just wash it really well). Place the sliced vegetables in a large bowl. Sprinkle with 1tbsp of salt. Cover with plastic wrap and keep refrigerated for at least 1 hour up to over night not more.

2. Preheat oven to 350°F/180 C. Unroll purchased pie crust or homemade one into 11 inch quiche dish and press hard in the bottom and sides of previously oiled dish. Stab it around with fork all over.

3. Take zucchini and onion out of the fridge and squeeze out excess liquid with clean hands. Arrange vegetable slices in quiche dish.

4. In separate bowl, lightly beat eggs, milk, cheese and fresh rosemary. Season with salt and pepper. Pour over zucchini and onion slices.

5. Bake 45 minutes or until top is light golden brown. Cool for 10 minutes before serving with salad.


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2 fabulous comments

  1. I made this for my family with added bacon bits and it was fantastic! I really like your recipes.

    ReplyDelete
  2. I also made this crust with regular quiche (ham and cheese) and it really is easy to make. Thanks for sharing this recipe!

    ReplyDelete

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