I couldn’t decide whether to call this a quiche or a vegetable pie- it doesn’t quite fit either name and is essentially a crustless cross between the two. Whatever you call it however, you will love it and make it again and again. This pie takes several of the best ingredients of summer and showcases them together into a perfectly balanced dish. We had this as a side dish for dinner, but it would be great as a main dish for breakfast, lunch or brunch also.
To make this #dinneredoneby9am I roast the veggies and mix everything up through where it is poured into the pan, then I refrigerate all day and bake just prior to serving.
-1 Tbsp butter
-1 zucchini, thinly sliced
-1/2 c mushrooms, sliced
-1 ear corn, kernels cut off the cob
-2 eggs
-1 tsp dried basil
-1/2 tsp salt, divided use
-1/2 tsp pepper, divided use
-1/2 c grape tomatoes, sliced in half
-3/4 c shredded parmesan cheese, divided use
Melt butter in a medium pan over medium heat. Add zucchini and mushrooms. Cook until they begin to soften and release their juice, about 5 minutes. Add corn, cook an additional 3 minutes, stirring. Remove from heat, drain off juices, season with 1/4 tsp salt and 1/4 tsp pepper, let cool 10 minutes.
While the cooked vegetables cool, combine eggs, basil, remaining 1/4 tsp salt and remaining 1/4 tsp pepper in a medium bowl. Whisk to combine. Stir in grape tomatoes, 1/2 c parmesan and cooled vegetables. Pour into a greased pie dish. Top with remaining 1/4 c parmesan cheese. Bake at 375 for 20-25 minutes, until it is golden brown on top. Cool for 10 minutes before slicing and serving.
