Zucchini Pie with *Abundance options

Zucchini Pie with *Abundance options
Print Recipe
Recipe from Molly Wills.

This savoury pie is adaptable for whatever greens and cheeses you have on hand. It is unlike a quiche in that it has no milk and fewer eggs, and needs only 20 minutes to bake.

Finished Pie


*Abundance options are variations that change with the seasons and your waistline:

  1. May be topped with thinly-sliced tomatoes sprinkled with basil and cheese before baking.
  2. No zucchini needed! In spring you can make this with garlic scapes, 2 cups chopped, plus 2 cups chopped greens such as spinach, lettuce, parsley, chard, kale. Any 4 cups assorted chopped greens and veggies can be put into this pie. Experiment and vary the cheeses to find your favourite combinations.
  3. For a healthier but still delicious version, replace butter with olive oil; leave out or replace bacon with lean ham or smoked salmon, or experiment with other savoury layer such as snipped nori or dry-drained chopped kimchee; try low-fat cheeses.
  4. You can replace crescent rolls with a crust made of ordinary 100% wholegrain or multigrain bread, including the crusts, trimmed to fit the pan. The short baking time toasts the bread without burning it. This is a good option for a smaller pie in a 9” crust with 2½–3 cups chopped veggies, 2 eggs, etc.
    Servings
    8 people
    Cook Time
    20 minutes
    Servings
    8 people
    Cook Time
    20 minutes
    Zucchini Pie with *Abundance options
    Print Recipe
    Recipe from Molly Wills.

    This savoury pie is adaptable for whatever greens and cheeses you have on hand. It is unlike a quiche in that it has no milk and fewer eggs, and needs only 20 minutes to bake.

    Finished Pie


    *Abundance options are variations that change with the seasons and your waistline:

    1. May be topped with thinly-sliced tomatoes sprinkled with basil and cheese before baking.
    2. No zucchini needed! In spring you can make this with garlic scapes, 2 cups chopped, plus 2 cups chopped greens such as spinach, lettuce, parsley, chard, kale. Any 4 cups assorted chopped greens and veggies can be put into this pie. Experiment and vary the cheeses to find your favourite combinations.
    3. For a healthier but still delicious version, replace butter with olive oil; leave out or replace bacon with lean ham or smoked salmon, or experiment with other savoury layer such as snipped nori or dry-drained chopped kimchee; try low-fat cheeses.
    4. You can replace crescent rolls with a crust made of ordinary 100% wholegrain or multigrain bread, including the crusts, trimmed to fit the pan. The short baking time toasts the bread without burning it. This is a good option for a smaller pie in a 9” crust with 2½–3 cups chopped veggies, 2 eggs, etc.
      Servings
      8 people
      Cook Time
      20 minutes
      Servings
      8 people
      Cook Time
      20 minutes
      Ingredients
      • 8 oz package of crescent rolls multigrain or white
      • 4 - 6 slices bacon cooked & crumbled (optional)
      • 1/4 cup butter
      • 1 cup Onions chopped
      • 2 cloves Garlic
      • 4 cups Zucchini thinly sliced or grated
      • 1/2 cup Parsley chopped and/or Spinach or other leafy green
      • 1 tsp Salt
      • 1 tbs Sriracha OR 1 tsp pepper
      • 1/4 tsp Oregano dried. More to taste
      • 1/2 tsp Nutmeg grated. More to taste
      • 2 eggs Slightly beatten
      • 6-8 oz Cheese shredded. Tested options: gruyere and blue; cheddar and feta; mozzarella and parmesan; some cream cheese
      Servings: people
      Instructions
      1. Unnroll croissant dough and arrange flat onto round 11” pie dish or 9”x13” oblong pan.
        Pie Crust
      2. Trim edges to fit and add trimmings to round out gaps. Press lightly to seal cracks. Crimp edge if wanted.
        Crimped Pie Crust
      3. Crumble bacon over rolls.
        Crimped Pie Crust w Bacon
      4. Sauté onion in butter on medium for 5 minutes to start caramelization.
        Sauté onion in butter on medium for 5 minutes to start caramelization
      5. Add garlic, zucchini, and any hard chopped greens such as kale or chard stems.
        Add garlic, zucchini, and any hard chopped greens such as kale or chard stems and continue to sauté for 10 more minutes or until any pools of liquid have appeared and gone.
      6. Continue to sauté for 10 more minutes or until any pools of liquid have appeared and gone. Add chopped parsley and/or other soft greens, salt, pepper, oregano, nutmeg, eggs, and cheese. Stir gently until mixed.
        Add chopped parsley and/or other soft greens, salt, pepper, oregano, nutmeg, eggs, and cheese. Stir gently until mixed.
      7. Pour veggies mixture over rolls and bacon.
        Pour veggies mixture over rolls and bacon.
      8. Bake at 350 degrees for 18-20 minutes or until nicely browned.
      9. Let stand for 15 minutes or more before serving. Serve warm, cut into squares or wedges. Also good cold.
        Let stand for 15 minutes or more before serving. Serve warm, cut into squares or wedges. Also good cold.