Description
A delicious and savory pie made with fresh corn and zucchini, perfect for a summer meal.
Ingredients
- 2 cups fresh corn kernels (about 4 ears of corn)
- 2 medium zucchinis, grated
- 1 cup shredded cheddar cheese
- 1 cup milk
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/4 cup chopped fresh basil (or 1 tablespoon dried basil)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 tablespoon olive oil
- 1 pre-made pie crust (9-inch)
Instructions
- Preheat the oven to 375°F.
- In a large bowl, combine the corn kernels, grated zucchini, and shredded cheddar cheese. Mix well.
- In another bowl, whisk together the milk, eggs, flour, basil, salt, black pepper, garlic powder, and onion powder until smooth.
- Add the corn and zucchini mixture to the egg mixture, stirring until well combined.
- Place the pie crust in a 9-inch pie dish and pour the filling into the crust. Drizzle the olive oil over the top.
- Bake in the preheated oven for 40-45 minutes, or until the pie is set and the top is golden brown.
- Allow to cool for 10 minutes before slicing.
Notes
- For a spicier kick, add 1/2 teaspoon of red pepper flakes to the filling.
- You can substitute the cheddar cheese with feta or goat cheese for a different flavor profile.
- For a gluten-free option, use a gluten-free pie crust and substitute all-purpose flour with a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 3g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 100mg