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Summer Veggie Pie Recipe

This is a favorite in late summer because family and friends grow the ingredients, then pass them on to my sister and me. We have fun creating meals together.—Florence Palmer, Marshall, Illinois.

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Summer Veggie Pie Recipe

Prep: 30 min. Bake: 30 min. + standing

Yield: 6 Servings

30 30 60

Ingredients

1/3 cup cold butter, cubed
1-1/3 cups all-purpose flour
2 to 3 tablespoons cold water
3 cups sliced zucchini
1/2 cup sliced green onions
2 tablespoons vegetable oil
2 small tomatoes, seeded, chopped and drained
1 cup (4 ounces) shredded cheddar cheese
3 eggs
3/4 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper

Directions

In a bowl, cut butter into flour until crumbly. Gradually add the water, tossing with a fork until dough forms a ball. Cover with plastic wrap; let stand for 10 minutes. In a skillet, saute zucchini and onions in oil for 5 minutes; drain well and set aside.
On a floured surface, roll out dough to fit a 9-in. pie plate. Transfer to plate; trim and flute edges. Spoon tomatoes over crust. Top with zucchini mixture. Sprinkle with cheese. In a bowl, beat eggs, milk, salt and pepper; pour over cheese. Bake at 375° for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6 servings.

Nutritional Facts 1 serving (1 piece) equals 370 calories, 24 g fat (12 g saturated fat), 158 mg cholesterol, 465 mg sodium, 27 g carbohydrate, 2 g fiber, 12 g protein.

Originally published as Summer Veggie Pie in Casserole Cookbook , p194

Seeding Tomatoes

Summer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.