I love a savory pie. Tomato pie is one of my all time favorites so I was excited to try out this version with squash, zucchini and corn. You could totally make this without crust but I love crust, its flaky and buttery and perfect with the eggs, cheese and veggies. You could really add any veggies you like but I loved the combo of squash and corn. This would make a great brunch meal but we had it for dinner. Frances loved it, Sterling hated it can’t ever win with kids-haha. If you make ahead I would partially bake it and then bake the rest of the way when you are ready to serve it! Enjoy!
S U M M E R S Q U A S H + S W E E T C O R N P I E
1 refrigerated pie crust
2 small zucchini, sliced thinly into rounds
2 small yellow squash, sliced thinly into rounds
2 ears sweet corn, kernels cut off
1/2 red onion diced
1/2 cup cottage cheese
1/2 cup milk
1 cup shredded white cheddar
1 cup shredded mozzarella
preheat oven to 350. Place pie shell in a baking dish and evenly spread. I usually use a fork to crimp edges. Bake pie shell for 10 minutes. Remove from oven.
In a skillet add olive oil and sauté zucchini, squash, red onion and corn. Cook about 10 minutes.
In a large bowl combine eggs, milk, cottage cheese, cheddar and mozzarella. Season with salt and pepper. Whisk all together. Add the cooked zucchini to the egg mixture and lightly stir. Pour all this in the pie shell. Cover edges with foil as they will burn.
Bake at 350 degrees 30-40 minutes. Top with fresh basil.