Description
This Mouthwatering Zucchini Onion Pie is a delightful savory dish perfect for easy meal prep. Combining tender sautéed zucchinis and sweet onions with sharp cheddar cheese and eggs, all baked in a flaky pie crust, it serves as a comforting and flavorful meal for any time of day.
Ingredients
Scale
Vegetables
- 2 medium Zucchini (Choose firm zucchinis for best texture)
- 2 medium Onions (Sweet onions are recommended)
Dairy and Eggs
- 3 large Eggs (Acts as a binder in the filling)
- 1 cup Cheddar Cheese (Sharp cheddar recommended, grated)
Other
- 1 large Pie Crust (Store-bought or homemade)
- 2 tablespoons Olive Oil (For sautéing onions)
- 1 teaspoon Salt (For seasoning)
- 1 teaspoon Pepper (For seasoning)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the pie.
- Sauté Onions: Heat olive oil over medium heat in a skillet, add the chopped onions, and sauté until translucent, about 5-7 minutes.
- Cook Zucchini: Add sliced zucchini to the onions in the skillet and cook an additional 5 minutes until tender.
- Prepare Egg Mixture: In a bowl, whisk together the eggs with salt, pepper, and grated cheddar cheese until well combined.
- Combine Mixtures: Let the zucchini-onion mixture cool slightly, then gently fold it into the egg and cheese mixture.
- Assemble Pie: Pour the combined filling into the prepared pie crust, spreading evenly.
- Bake: Place the pie in the preheated oven and bake for approximately 30 minutes, or until the top is golden brown and the filling is set.
- Rest and Serve: Remove the pie from the oven and let it rest for 5-10 minutes before slicing and serving to allow it to set properly.
Notes
- Choose firm zucchinis for best texture and avoid excess moisture.
- Sweet onions add a mild, natural sweetness balancing the flavors.
- Allow the zucchini and onion mixture to cool before mixing with eggs to prevent curdling.
- The pie can be served warm or at room temperature.
- Store leftovers in the refrigerator for up to 3 days and reheat before serving.
