Zucchini Pie with *Abundance options
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.
    Cook Time
    Cook Time
    • 8oz package of crescent rollsmultigrain or white
    • 4 – 6 slices baconcooked & crumbled (optional)
    • 1/4cup butter
    • 1cup Onionschopped
    • 2cloves Garlic
    • 4cups Zucchinithinly sliced or grated
    • 1/2cup Parsleychopped and/or Spinach or other leafy green
    • 1tsp Salt
    • 1tbs SrirachaOR 1 tsp pepper
    • 1/4tsp Oreganodried. More to taste
    • 1/2tsp Nutmeggrated. More to taste
    • 2 eggsSlightly beatten
    • 6-8oz Cheeseshredded. Tested options: gruyere and blue; cheddar and feta; mozzarella and parmesan; some cream cheese
    1. Unnroll croissant dough and arrange flat onto round 11” pie dish or 9”x13” oblong pan.
    2. Trim edges to fit and add trimmings to round out gaps. Press lightly to seal cracks. Crimp edge if wanted.
    3. Crumble bacon over rolls.
    4. 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.
    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.
    7. 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.