⅓ cup olive oil

1 teaspoon salt

1 tablespoon dried basil

1 tablespoon dried oregano

1 teaspoon garlic powder

1, 9” pie crust

2 medium zucchini (about 1 pound total) cut into ⅛” rounds

¾ cup heavy cream

¾ cup milk

½ teaspoon black pepper

2 tablespoon fresh thyme leaves

4 large eggs

1 ½ cups Gruyere or Jarlsberg cheese, grated

In a small jar mix olive, ½ of the salt, basil, oregano, and garlic.  Shake to mix well and let sit for at least 30 minutes.  You can make this mixture up to 2 days in advance.  The longer it sits, the more flavor leaches into the oil from the garlic and herbs.  Shake occasionally to blend flavors.

Preheat oven to 450°F.

Fit pie dough into pie plate and lightly prick all over. Bake for 10-12 minutes until lightly browned and remove from oven.  Reduce oven temperature to 350°F.

Heat gas grill to medium high. Place zucchini slices in one layer a baking sheet and brush each lightly with the flavored olive oil on both sides.  Place slices on the hot grill and cook for about 3 minutes per side until browned and tender.  (Alternately, bake at 350 for about 30 minutes on a foil covered cookie sheet, flipping halfway through, until they are soft and lightly browned.)  Set aside.

Whisk together heavy cream, milk, black pepper, thyme leaves, and eggs in a large bowl.

Place half the zucchini slices in an even layer in the pie crust.  Top with the shredded cheese, and then the other half of the zucchini slices.  Pour the egg and cream mixture over the top.

Bake until filling is just set and lightly browned, 25 to 30 minutes.

Cool on a wire rack for about 20 minutes before serving.

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