Season: March through September
Ingredients:
2 large or 3 small organic zucchini
1 small yellow onion
1 refrigerated ready made fluffy layer/butter pie crust
2 organic eggs
1/2 cup fresh grated swiss cheese (Emmental or Gruyère)
1/2 cup organic light fresh cream
butter
salt
pepper
(optional bacon, mushrooms, sage, thyme, parsely)
fresh organic lettuce (not iceburg)
organic cherry tomatoes
shallots
sunflower oil
red wine vinegar or apple cider vinegar
Time: 40 minutes
First: (Time 00:00)
Open pie crust and let sit to room temperature 5 to 10 minutes, stab lightly with fork to perforate. If needed, pop into 350 to 375 oven for 5 minutes to pre-bake.
Second: (Time 00:05)
While the crust is getting ready, slice zucchini and onion. Put into large frying pan with 1/4 tsp butter and 1/4 tsp sunflower oil. Cover and simmer 5 - 10 minutes until soft but not juicy. Option to add chopped bacon and/or chopped mushrooms.
Third: (Time 00:10)
Make sure pie crust is not still in oven! While zucchini and onion simmer, mix two eggs, fresh cream in a small bowl. Add 1/2 tsp salt and dash of pepper. Option to add sage, thyme or parsely.
Fourth: (Time 00:15)
When zucchini and onion are done, drain and lay in bottom of pie crust. Cover lightly with half of grated cheese. Cover that with egg/cream mixture and work into the spaces between zucchini. Top with rest of grated cheese.
Fifth: (Time 00:20)
Cook pie in oven for 20 to 30 mintues or until golden brown on top and solid in middle. Meanwhile, wash several lettuce leaves and tomatoes, dry, slice tomatoes and 1/2 of one shallot. Put salad on plates and drizzle lightly with vinegar and sunflower oil (1/2 tsp vinegar and 1 tsp oil).
Sixth: (Time 00:40)
Let pie sit a few minutes to gel, then cut in slices and serve with salad.
Note: "organic" has been mentioned where I believe it makes a difference in the taste and quality of the ingredient. Using more or less cream or eggs, or % fat in cream, or oven temp. will change consistency of the pie.
Bon Appétit!
