Double Squash Pie
This recipe is great for harvest time. Its easy to tweak and great with what vegetables you have on hand. It is such fun to see how we alter a recipe to our own family’s taste, improving on an already great dish. Here’s the version of this pie that we’ve come to love. Try it with your favorite veggies, herbs, cheeses and mustards. Let me know what you’ve changed!
1⁄2 c butter
2-3 c zucchini, shredded
1-2 c summer squash, shredded
1 c carrots, shredded
1 c onion, grated
1⁄2 c fresh parsley, chopped
1 t salt
1 t fresh ground black pepper
3 cloves garlic, minced
2 T fresh basil, chopped (or 2 t dried)
1 T fresh oregano, chopped (or 1 t dried)
1 box frozen puff pastry, thawed
2 T Raye’s Dundicott Hot Mustard or your favorite spicy mustard
6 eggs, well beaten
8 oz shredded sharp cheddar cheese
8 oz shredded Parmesan cheese
In a medium-size sauté pan, melt the butter. Add the zucchini, summer squash, carrots, and onion. Cook 10 minutes on medium heat.
Stir in the parsley, salt, pepper, garlic, basil, and oregano. Stir and let cool while you prepare the remaining ingredients. Open the package of puff pastry. Unfold one sheet and press seams together. Place the sheet of puff pastry in a deep 10-inch pie plate. Trim the corners and add dough to any place that needs to be filled in. Crimp or press the edges to secure.
Spread the crust with the 2 T of mustard; this is very important! Place crust in a preheated 375°F oven for 5 minutes; then remove. While warm sprinkle a layer of cheese.
Add the remaining cheeses to the egg mixture and blend well. Pour the beaten eggs and cheese over the top of the vegetables in the pan. Stir well for 20 seconds. Immediately pour all ingredients into the warm crust.
Bake 25 to 30 minutes, until it is set in the middle and golden on top.
Serve warm with a tossed salad to accompany.