Cheesy Zucchini and Corn Pie
Serves 6
30 mins prep
35 mins cook
65 mins total
This is the savory pie of summer. Zucchini, sweet summer corn, fresh garden herbs, and three cheeses all baked together in a buttery sesame cracker crust. Simple summertime dinner perfection.
Sesame Crust
cupbuttery cracker crumbs, such as Ritz
tbsptoasted sesame seeds
tbspbutter, melted
Zucchini Filling
tbspextra virgin olive oil
yellow onion, thinly sliced
kosher salt and pepper
garlic cloves, minced or grated
medium zucchini or yellow summer squash, sliced into rounds
earscorn, kernels removed from the cob
tspcrushed red pepper flakes
tbspfresh thyme leaves
eggs
cupcubed Brie
cupshredded fontina or cheddar cheese
cupgrated parmesan
cupfresh basil, chopped
1. Preheat the oven to 375 degrees F. Grease a 9-inch tart pan or pie plate with butter, place the pan onto a baking sheet.
2. To make the crust. In a medium bowl, stir together the cracker crumbs, sesame seeds, and butter. Press the mix into the prepared pan, packing the crumbs in firmly. Transfer to the oven and bake 10 minutes or until lightly golden.
3. Meanwhile, make the filling. Heat the olive oil in a large skillet over medium heat. Add the onion and a pinch each of salt and pepper. Cook until the onion is fragrant, about 5 minutes. Add the garlic, zucchini, corn, red pepper flakes, and thyme. Season with salt and pepper. Cook, stirring occasionally until the zucchini is tender and beginning to caramelize, 5-10 minutes. Remove from the heat and let cool.
4. In a large bowl, whisk together the eggs, cheeses, and basil. Stir in the vegetables. Pour the filling into the pie crust, wiggling the pan around to help evenly distribute the ingredients. Transfer to the oven and bake 35-40 minutes or until the cheese has melted and the eggs are set. Let cool 5-10 minutes before serving. Serve topped with fresh basil and thyme. Enjoy!