Zucchini Onion Summer Pie 🥒🧅

This delightful Zucchini Onion Summer Pie is a refreshing and savory dish perfect for warm summer days. It combines the garden-fresh flavors of zucchini and onions with a buttery crust, making it an ideal addition to any picnic, potluck, or family gathering. Enjoy it warm or at room temperature, and consider pairing it with a crisp salad or a glass of iced tea for a fulfilling meal! 🍹🌼

Ingredients

For the crust

• 1 ½ cups all-purpose flour
• ½ cup chilled butter, cubed
• 1 tsp salt
• 4-5 tbsp cold water

For the filling

• 2 medium zucchinis, thinly sliced
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 tsp fresh thyme or ½ tsp dried thyme
• 3 large eggs
• 1 cup heavy cream or whole milk
• 1 cup shredded cheddar cheese
• ½ cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

Making the crust

• In a mixing bowl, combine the flour and salt. Add the chilled butter pieces and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs.

🥄 Work quickly to avoid melting the butter, which will ensure a flaky crust.

• Gradually stir in the cold water, 1 tablespoon at a time, until the dough holds together. Shape into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Preparing the filling

• Preheat the oven to 375°F (190°C).

• In a large skillet, heat a drizzle of olive oil over medium heat. Add the sliced onions and sauté until they become translucent, about 5 minutes. Add the garlic and sauté for an additional minute, followed by the sliced zucchini. Cook until the zucchini is tender but still slightly crisp, about 4-5 minutes. Stir in the thyme, salt, and pepper. Remove from heat and let cool.

Assembling the pie

• Roll out the chilled crust on a floured surface to fit a 9-inch pie dish. Transfer the crust to the pie dish and trim any excess hanging over the edges.

• In a mixing bowl, whisk together the eggs and heavy cream (or milk) until well combined. Add the cooled zucchini-onion mixture and stir in the cheddar and Parmesan cheeses.

• Pour the filling into the prepared crust and spread it evenly.

🍽️ Feel free to add spices like red pepper flakes or a pinch of nutmeg for an extra kick!

• Bake in the preheated oven for 35-40 minutes, or until the filling is set and the top is golden and bubbly.

• Let the pie cool for 10-15 minutes before slicing.

🍴 Serve warm, or at room temperature, and garnish with a sprinkle of fresh herbs if desired.

Variations

• Gluten-free: Substitute the all-purpose flour with a gluten-free flour blend and use a gluten-free pie crust.
• Herb Lover: Add fresh basil or dill for an aromatic twist.
• Vegan: Use a vegan butter substitute for the crust and replace the eggs and cream with flax eggs and coconut milk or a suitable vegan creamy alternative.
• Extra Veggies: Feel free to throw in other seasonal veggies like bell peppers, tomatoes, or spinach for added flavor and nutrition.

Enjoy your Zucchini Onion Summer Pie, bursting with the vibrant tastes of summer! 🌞🥧