Generally I love trying new recipes, my only condition is that they are healthy and that I can prepare them in under 45 minutes (with pre-made or purchased dough). However, during Summer even in air-conditioned apartment it gets unbearably hot standing by the stove or oven to long.
Since my family loves quiches and since we had plenty of fish and poultry past week I decided to go with meat free Sunday lunch and prepared this easy and light zucchini pie with vegetable soup and fresh salad. My whole family loved it including Anabela who can eat all of these light and healthy ingredients.
I did however made the dough myself which took few minutes longer but you can also use purchased pie dough no problem and get the same result quicker.
INGREDIENTS
4 zucchini
3 eggs
2 onions
2 oz grated Parmesan cheese
1 purchased pie crust (defrost earlier if you purchased frozen crust)
1/2 teaspoon well chopped fresh rosemary (fresh herbs make huge difference)
1 and 1/4 cups milk (if you like more condensed you can use cooking cream)
Herbs & Olive Oil Pie Crust
1¼ cups all purpose flour
1 teaspoon sea salt
¼ cup good quality extra virgin olive oil
½ cup very cold water
½ teaspoon fresh thyme, leaves only
1 to 2 tablespoons freshly grated cheddar
Crust Directions
1. Combine the flour, salt and olive oil and mix in food processor for about 5 seconds. While the food processor is still on, slowly pour the very cold water over the flour and keep running until the pastry begins to come together, after about 7 to 8 seconds. Do not over mix it!
2. Add in the thyme and grated cheddar cheese and pulse just a few times so that the thyme and cheddar become incorporated into the dough.
3.Put the the dough on to a floured work surface, knead just a few times, gather to form a ball and wrap in plastic wrap and refrigerate for at least 30 minutes before rolling it out.
4. Preheat your oven to 400 F/200 C. Remove the dough from the refrigerator and roll out on a lightly floured work surface.Transfer dough to a pie plate, gently pressing the olive oil pastry into the pie plate.
5. Prick the dough with a fork and bake it for about 12 to 15 minutes or until lightly browned. Remove from the oven and lower the oven temperature to 375 F/ 180 C.
Katarina Štimac, fashion blog – LaKatwalk
