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Summer Veggie Pie

 Summer Veggie Pie
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.
6 ServingsPrep: 30 min. Bake: 30 min. + standing


  • 1/3 cup cold butter, cubed
  • 1-1/3 cups King Arthur Unbleached 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


  • 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.

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Summer Veggie Pie (continued)

Directions (continued)

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.