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Summer Corn and Zucchini Pie

This pie features a flaky crust filled with a mixture of sweet corn kernels and tender zucchini, combined with a buttery custard-like filling. The dish has a rustic appearance with a golden crust and a vibrant, colorful filling that slightly puffs and sets as it bakes, offering a balanced texture of crisp crust and creamy vegetable layers.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 pre-made pie crust store-bought or homemade
  • 2 cups fresh sweet corn kernels roughly 2 ears worth
  • 2 small zucchini about 1 cup shredded
  • 3 large eggs
  • 1/2 cup butter melted
  • 1 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Equipment

  • Mixing bowls
  • Rolling pin
  • 9-inch pie dish
  • Mixing spoon
  • Knife
  • Cutting board
  • Whisk

Method
 

  1. Preheat your oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch pie dish, pressing gently to remove air pockets. Place the crust in the fridge while preparing the filling to keep it cold and crisp.
  2. Shuck the corn ears and cut the kernels off directly into a mixing bowl. Grate the zucchini using a box grater and squeeze out excess moisture with your hands or a clean towel, then add it to the bowl with corn.
  3. In a separate bowl, whisk together the eggs, melted butter, and milk until well combined and slightly frothy. Season with salt and pepper, then pour this mixture over the corn and zucchini.
  4. Gently fold the vegetable mixture into the custard until evenly coated, making sure not to crush the corn kernels.
  5. Pour the filling into the prepared pie crust, spreading it out evenly with a spoon or spatula. Place the pie on a baking sheet to catch any overflow.
  6. Bake in the preheated oven for about 40 minutes, or until the top is golden brown and the filling is set with a slight jiggle in the center.
  7. Remove the pie from the oven and let it cool for a few minutes before slicing. The crust should be flaky and golden, while the filling is vibrant and slightly creamy.