Farm stand Pie

Farmstand Pie

It’s summertime and fresh produce is abundant. Neighbors with extra zucchini and tomatoes. Farmstands loaded with fresh beans, dirt covered potatoes. And who a can resist ripping open a fresh ear of local corn? It’s no wonder our bodies look and feel great this time of year. Light meals and lots of activity, not to mention the constant threat of wearing a bathing suit in public (shudder).

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.

Adapted from MSL Whole Living Zucchini Pie


About Cluttercafe

Wife to a great guy. Mom to two active, wonderful kids. Full time working woman trying to keep it all together.
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2 Responses to Farm stand Pie

  1. Kristen Smith says:

    Your photos are amazaballs! Also, I wish I could mail you some zucchini!

  2. cluttercafe says:

    thanks babe! i wish you could too!

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