Description
This Sweet Corn and Zucchini Pie is a delightful savory summer dish that’s perfect for brunch or a light dinner. Packed with grated zucchini, sweet corn kernels, and a blend of cheeses, this vegetable quiche is baked to golden perfection, creating a flavorful and satisfying meal.
Ingredients
For the Pie:
- 2 cups grated zucchini (squeezed dry)
- 1 cup fresh or frozen corn kernels
- 1/2 cup chopped yellow onion
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
For the Batter:
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/4 cup olive oil
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh basil (or 1 teaspoon dried)
Olive oil or nonstick spray for greasing
Instructions
- Preheat the Oven: Preheat the oven to 375°F and grease a 9-inch pie dish with olive oil or nonstick spray.
- Prepare the Filling: In a large bowl, combine the grated zucchini, corn, onion, mozzarella, and Parmesan.
- Make the Batter: In a separate bowl, whisk together the eggs, flour, olive oil, baking powder, salt, pepper, and basil until smooth.
- Combine and Bake: Pour the egg mixture over the vegetable mixture and stir until fully combined. Transfer the mixture to the prepared pie dish and spread evenly. Bake for 35-40 minutes or until golden brown and set in the center.
- Serve: Allow to cool slightly before slicing and serving.
Notes
- For added flavor, try mixing in crumbled cooked bacon or using a blend of cheeses like cheddar or feta.
- This pie is delicious warm or at room temperature, perfect for brunch or a light dinner.
