This pie is incredibly simple to make it's the perfect way to enjoy summer produce.
It all starts with the obvious big fat zucchini, fresh sweet corn off the cob and
nice large mushrooms.
The Summer Pie you're seeing here does not include a crust. Before you kick
me off the blog, I do have a few reasons why :)
1. A wee bit healthier
2. Lots of cheese in this pie
3. Easier
4. It's all about the summer produce.
5. Saving crust for my fruit pies.
If you're okay without crust, join me for a slice of this cheesy yummy yum!
Slice up ...
2 large green onions
8 oz mushrooms
2 ears of corn
dice half of a yellow onion
Heat up about 4 tablespoons of butter.
Add the onions, zucchini and mushrooms to the skillet over medium heat
and saute for a few minutes till tender.
Add to the pan the fresh corn.
Continue to saute until the veggies are soft, 5-10 minutes.
Remove from heat and let cool.
Beat up 4 farm fresh eggs.
Once the mixture has cooled for a few minutes stir in
1 Tablespoon dried basil
1/2 teaspoon dried oregano
Pour in the eggs to the skillet.
Toss in 12 ounce shredded cheese ( I used both Mozzarella and Swiss).
Grease up a 9inch pie pan with butter.
Top with a little more butter.
Top with a greased foil and bake in a 375 degree oven for 20 minutes.
Remove foil and bake for an additional 5 minutes till brown on top.
It's Done!
I am all over it when it involves mushroom, corn, zucchini and
Lots Of Melted Cheese!
Summer In A Pie Plate.
Wine Please!
How good does this slice look?
Sweet Corn and Zucchini Pie
Have a bite.
Enjoy!
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