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(NJFDMA) Recipe: Zucchini, Tomato, and Cheese Pie
Zucchini, Tomato, and Cheese Pie
Description:
This is a filling meal idea for a hot summer day. If you prebake the pie shell, sauté the zucchini and tomatoes ahead of time, all you will have left to do is assemble the dish.
Ingredients:
- 10 inch pastry shell
- 1 ½ lb zucchini
- Salt
- 4 medium-size ripe tomatoes
- 4 tablespoons butter
- 1 tablespoon oil
- 3 eggs, separated
- 2 cups grated Gruyere cheese
- ½ cup feta cheese
- Freshly ground pepper
- 2 tablespoon chopped fresh basil or mint
Directions:
Prepare and cook the pie shell (recipe follows); set aside to cool.
Wash the zucchini, trim and cut into ¼ inch slices if large; cut small zucchini lengthwise. Peel tomatoes, quarter, and remove the seeds. Heat 2 tablespoons butter with the oil in large sauté pan. Lightly brown the zucchini on both sides; drain on paper towel. Lightly brown the tomatoes until soften slightly but do not become limp. Cool.
To assemble the pie, beat the egg yolks, set aside. Place half the zucchini in the shell. Sprinkle with one-third of the grated Swiss cheese and half of the feta cheese, sprinkle 1 tablespoon butter, salt, pepper and half the basil or mint. Beat the egg whites until stiff and fold in the yolks. Spread half of this mixture over the cheeses. Arrange tomatoes across pie, slightly pressing.
Sprinkle with one-third of the Swiss and feta cheeses, and the remaining basil or mint. Top with remaining zucchini and season with salt and pepper. Spread with remaining egg mixture, top with remaining Swiss cheese and sprinkle remaining tablespoon butter.
Cover with pastry crust, pinching edges. Bake in preheated 400º oven for 25-30 minutes or until the eggs are set.
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