Delicious Zucchini & Corn Pie
It seems everything old is new again.
I have a few recipes for corn quiches/frittatas/pies on the blog, since it has been 14 years. I just change a little of this and that, fine tuning it, and it becomes a new recipe.
Here, I made a mostly crustless pie, but love a little crunch, so buttered the pie dish and sprinkled seasoned panko breadcrumbs before filling the dish.
I also used sour cream instead of heavy cream, because that's what I had, and boy was it good.
I was having a vegetarian friend over for lunch and whipped this up in no time.
Use whatever cheese you like (cheddar is probably delish), I used grated Parmigiano Reggiano. Measurements don't have to be exact.
Summer veggies are almost finished here in the Garden State.....apples are showing up in the markets....so make this sooner than later!
It's a good one.
Corn & Zucchini Pie (or Zucchini & Corn Pie)
1/3 cup sour cream (it really is good in this recipe)
handful of chopped fresh basil
handful of snipped chives
salt & pepper
1/2 cup of grated cheese (I used Parmigiano Reggiano)
2 tbsp butter
1 ear of corn
1 small zucchini, sliced
1/2 large yellow onion, roughly chopped
seasoned panko crumbs and butter for the crust (totally optional)
Whisk the eggs with the sour cream, herbs, s&p and cheese in a bowl. This is your custard.
Stand up the cob of corn in a bowl, and using a sharp knife, cut the kernels off the cob, reserving the corn liquid too.
In a frying pan, heat 2 tbsp of butter and saute the zucchini and onion for about 5 minutes on medium heat, (you don't want to crisp up the zucchini, just soften it, keeping it green.)....cook the onion until translucent. Add in the corn the last minute to the pan, season with salt & pepper.
If you are making the crust, liberally butter a 9" pie dish (you can totally do a crustless pie and omit this step). Sprinkle seasoned panko crumbs all over the sides and all over the dish, so they stick to the butter, shake out excess crumbs.
Pour the sauteed vegetables into the coated pie dish. Pour the custard over the veggies.
Bake 375F for 35 minutes. Let cool before serving.
This is the perfect lunch/brunch dish.....and a low carb dish if that's what you are into.
Enjoy the last of summer's bounty.