Summer Vegetable Pie
Bursting with the vibrant flavors of summer, this Summer Vegetable Pie is a delightful way to celebrate the season’s freshest produce. Featuring a buttery, homemade crust filled with tender zucchini, yellow squash, cherry tomatoes, and red bell pepper, this savory pie is elevated with a creamy Parmesan and basil egg custard that ties it all together. Perfectly seasoned and baked to golden perfection, this veggie-packed dish is both a comforting main course and an elegant side. With its colorful presentation and wholesome ingredients, it’s an excellent addition to brunch menus, potlucks, or light dinners. Serve warm or at room temperature for a slice of seasonal bliss!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups unsalted butter
- 4 tablespoons cold water
- 1 medium zucchini
- 1 medium yellow squash
- 1 cup cherry tomatoes
- 1 medium red bell pepper
- 2 tablespoons olive oil
- 2 garlic cloves
- 1 large egg
- 0.25 cups whole milk
- 0.5 cups grated Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons chopped fresh basil
Instructions
Preheat your oven to 375°F (190°C).
Begin by preparing the pie crust. In a mixing bowl, combine the all-purpose flour and a pinch of salt.
Cut the unsalted butter into small cubes and use your fingers or a pastry cutter to mix it into the flour until the mixture resembles coarse crumbs.
Gradually add cold water, 1 tablespoon at a time, mixing with a fork until the dough starts to come together.
Form the dough into a ball, wrap it in plastic wrap, and let it chill in the refrigerator for 15–20 minutes.
Thinly slice the zucchini, yellow squash, and red bell pepper. Halve the cherry tomatoes.
Heat the olive oil in a skillet over medium heat. Add the garlic (minced) and sauté for 1 minute until fragrant.
Add the zucchini, yellow squash, red bell pepper, and cherry tomatoes to the skillet. Cook for 5–7 minutes, or until the vegetables are slightly softened. Remove from heat and set aside.
In a small bowl, whisk together the egg, whole milk, grated Parmesan cheese, salt, black pepper, and chopped basil.
Roll out the chilled pie dough on a floured surface until it is large enough to cover a 9-inch pie dish. Gently transfer the dough to the pie dish and trim any excess overhang.
Prick the bottom of the crust with a fork to prevent bubbling. Pre-bake the crust in the oven for 10 minutes, then remove and set aside.
Spread the sautéed vegetables evenly into the pre-baked crust.
Pour the egg and milk mixture over the vegetables, shaking the dish gently to ensure it is evenly distributed.
Bake the pie for 35–40 minutes, or until the filling is set and the crust is golden brown.
Allow the pie to cool for 10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
1979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.4 g | 145% | |
| Saturated Fat | 50.2 g | 251% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 169 mg | 7% | |
| Total Carbohydrate | 207.9 g | 76% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 17.4 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 237 mg | 18% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1510 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
