SUMMER VEGGIE PIE
This is a favorite in late summer because family and friends grow the ingredients, then pass them on to my sister and me. We have fun creating meals together.-Florence Palmer, Marshall, Illinois.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a bowl, cut butter into flour until crumbly. Gradually add the water, tossing with a fork until dough forms a ball. Cover with plastic wrap; let stand for 10 minutes. In a skillet, saute zucchini and onions in oil for 5 minutes; drain well and set aside., On a floured surface, roll out dough to fit a 9-in. pie plate. Transfer to plate; trim and flute edges. Spoon tomatoes over crust. Top with zucchini mixture. Sprinkle with cheese. In a bowl, beat eggs, milk, salt and pepper; pour over cheese. Bake at 375° for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.
Nutrition Facts :
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