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Saturday, June 14, 2014

Zucchini Pie via Mayim Bialik

I got this recipe from Mayim Bialik's Mayim Bialik (Blossom, Amy Farrah Fowler-TBBT) new vegan cookbook. I don't make it the vegan way but you can certainly replace the butter, eggs and cheese with vegan appropriate versions.

You can buy the book on Amazon: Mayim's Vegan Table Cookbook

1 cup of flour, 1/2 teaspoon of salt.

The recipe calls for whote wheat flour, but I prefer Whole Wheat pastry flour instead. It's more light and tasty!!

Cut up 6 tablespoons of COLD butter into the flour mix. Chop up butter into SMALL pieces.

Add 2 (ish) tablespoons of COLD water. Mix till becomes a ball.  You can then roll it out with a little bit of flour, or use your hands to press it into the bottom of a round pie pan. This usually covers the bottom of the pan and a little up the sides. If you want a full crust-add more ingredients to make more dough.

Smooth a little bit of Dijon Mustartd (maybe 1/2 a table spoon or less) and smear it over the crust. This is not a must but I found that it does add a little flavor that you miss without it.

Chop a medium onion. The directions suggest you sauté the onions first before adding them in but I've found that the hour baking time is good enough to get them soft but leave them with a little crunch.
Grate 2 zucchinis in a bowl. You can add most any veggie you want. Here I used zucchini, carrots and a little bit of broccoli. I have also made it adding purple cabbage for that bright purple color. 

Mix in two eggs, salt, pepper, and a cup of Mozzerella Cheese. I like to also grate some fresh Parmesan into the mix.

Fill the pie pan, bake in oven at 350 for about an hour till it's all cooked and browned as much as you like. You can even add an extra layer of cheese on the very top for more golden brown color.

Serve! YUM! Great for a breakfast, perfect for a brunch or anytime! I love to bring leftovers to work!

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