Wednesday, 27 August 2014

Blossoming Zucchini Pie

I had a little helper today. My niece Ella again. Thankfully she loves being in the kitchen just as much as I do, so when she is around and can spare a few minutes away from her iPad, she comes over to help with the chopping and stirring.

Today we decided to make zucchini pie because I had a few zucchini laying around from my moms garden (we didn't grow any this year). She also gave me a HUGE bag of zucchini blossoms (flowers), so I decided to use them in the pie also. But this totally optional as I know that they are hard to find. I, myself have gone to the farmers market down the street from me on a few occasions and they were sold out. I need to get there as soon as they open, which is like 7:30 in the morning. And well, I never did that. The flowers aren't really nessessary for this, I just think they make it look pretty. Lol.

To prepare the flowers, if you are using them, cut the bottoms off and split the flower lengthwise to remove the little pistil in the middle. Depending on how many you have, leave 5-6 to decorate the top of the pie and chop up the rest for the filling.

I normally make a frittata in a pan, but decided to change it up a bit by baking it a quiche baking dish. I sautéed the zucchini and an onion and mixed it in with eggs, a bit of cream, some herbs and cheese of course. I used Compte because, well, thats what I had. You can substitute Gruyere or mozzarella.

This dish is really nice because it can be served at room temperature, which means it can be made ahead of time. Great for brunch!

Zucchini Pie

Butter, to grease baking dish
Bread crumbs, to coat dish
1 tablespoon olive oil
4 cups sliced zucchini
1 medium red onion, chopped
6 eggs
1/4 cup half and half cream
1/4 cup parsley, chopped
1 teaspoon herbs de provence
2 cups Compte cheese, grated
12 zucchini blossoms or flowers, totally optional
Salt for the zucchini

Preheat oven to 350F.
Butter and coat a 12 inch, round baking dish. Set aside.
Place the sliced zucchini in a colander and salt liberally. Let it sit for 30 minutes.
Heat olive oil over medium-high heat and add the zucchini and the chopped onion. Cook until soft. Set aside and let cool. In a large bowl, mix the eggs, cream, parsley, herbs de provence, cheese and half the zucchini flowers, if using. Add the cooled zucchini mixture and pour in baking dish. Place 5-6 of the flowers decoratively on top and drizzle a little olive oil. Bake for 40 minutes until golden or a knife inserted in the middle comes out clean.. Let it rest for 10-15 minutes before serving.

m xo

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