I am always looking for something to do with all these beautiful veggies and this pie did the trick. It uses lots of healthy, fresh ingredients in an easy, crustless, quiche-like pie. There really is no science to this recipe. Just throw in your favorite vegetables and even change the cheese up if you wish. Just give it a try. Breakfast, lunch or dinner with some salad and crusty bread, it makes a great healthy meal.
Farm stand Pie
4 medium zucchini (or 2 zukes and 2 yellow summer squash)
1 ear corn
4 scallions finely chopped
1-2 cloves garlic
1 Tbls olive oil
fresh, chopped herbs (I used dill, chives and flat leaf parsley)
salt and pepper, to taste
4 eggs and 4 egg whites, lightly beaten
2 oz crumbled lowfat feta cheese
1 thinly sliced tomato
Heat oil on HI in a large pan.
Saute zucchini, squash, scallions and garlic for about 5 minutes, just to start to brown. Don’t cook completely.
Set aside to cool. Drain excess water when cooled.
Roast an ear of corn and remove kernels. I just charred it over my stove burner.
Add corn to vegetables
Add eggs and herbs to vegetable mixture.
Pour into a greased 9″ pie plate.
Cover with tomato and sprinkle with feta.
Bake until set, approximately 1 hour. Serve hot or at room temperature.