Description
This Mouthwatering Zucchini Onion Pie is a perfect easy meal prep option featuring a buttery pie crust filled with savory sautéed zucchini and onions, sharp cheddar cheese, and eggs. Baked to golden perfection, this delicious pie makes a satisfying vegetarian main dish or side that’s simple to prepare and great for any occasion.
Ingredients
Scale
Pie Ingredients
- 1 large Pie Crust (store-bought or homemade)
Filling Ingredients
- 2 medium Zucchini (firm, sliced)
- 2 medium Onions (sweet, chopped)
- 3 large Eggs
- 1 cup Cheddar Cheese (sharp, grated)
- 2 tablespoons Olive Oil
- 1 teaspoon Salt
- 1 teaspoon Pepper
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the ideal temperature for baking the pie.
- Sauté Onions: Heat 2 tablespoons of olive oil in a skillet over medium heat, then add the chopped onions. Cook until translucent, about 5 to 7 minutes, stirring occasionally to prevent burning.
- Cook Zucchini: Add the sliced zucchini to the skillet with the onions and sauté for an additional 5 minutes until the zucchini softens but still retains some texture.
- Prepare Egg Mixture: In a bowl, whisk together the 3 large eggs, 1 teaspoon salt, 1 teaspoon pepper, and 1 cup grated sharp cheddar cheese until fully combined and smooth.
- Combine Mixtures: Allow the zucchini and onion mixture to cool slightly, then gently fold it into the egg and cheese mixture to evenly distribute the filling ingredients.
- Fill Pie Crust: Pour the combined filling mixture into the prepared pie crust, spreading it evenly to cover the base completely.
- Bake: Place the pie in the preheated oven and bake for about 30 minutes, or until the top is golden brown and the filling is set.
- Cool: Remove the pie from the oven and let it rest for 5 to 10 minutes to allow the filling to settle before slicing and serving.
Notes
- Use firm zucchinis for the best texture in your pie.
- Sweet onions enhance the flavor without overpowering the dish.
- The eggs act as a binder to hold the filling together.
- Letting the filling cool before mixing with eggs prevents scrambling.
- Allow the pie to rest before cutting to maintain clean slices.
- You can use a store-bought pie crust for convenience or make your own.
