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Zucchini Onion Pie

This zucchini onion pie features a flaky crust filled with a mixture of caramelized onions, fresh zucchini, and melted cheese. It is baked until golden brown, with the filling being tender and flavorful, encased in a crisp exterior. The dish showcases the natural sweetness of the vegetables and a gooey cheese center.
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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 Notes

Ingredients
  

  • 1 pie crust prepared pie crust (store-bought or homemade) enough to fit your pie dish
  • 2 large sweet onions thinly sliced
  • 2 medium fresh zucchini thinly sliced
  • 2 tablespoons olive oil for caramelizing onions
  • 1 cup shredded cheese cheddar or your favorite melting cheese
  • 3 large eggs beaten
  • 1/2 cup milk
  • to taste salt and pepper

Equipment

  • Mixing bowls
  • Pie dish or tart pan
  • Skillet or frying pan
  • Rolling pin
  • Pastry brush
  • Sharp knife

Method
 

  1. Preheat your oven to 375°F (190°C) and roll out the pie crust to fit your baking dish, then press it into the dish and prick the bottom with a fork to prevent bubbles.
  2. Heat olive oil in a skillet over medium heat, then add the thinly sliced onions. Cook gently, stirring occasionally, until they are soft and golden brown, filling your kitchen with a sweet caramel aroma—about 15 minutes.
  3. While the onions cook, thinly slice the zucchini and set aside. Once the onions are ready, transfer them to a bowl and let them cool slightly.
  4. Spread the caramelized onions evenly over the prepared pie crust, then layer the sliced zucchini on top, creating a colorful, even bed of vegetables that will bake into a tender filling.
  5. Sprinkle the shredded cheese over the vegetables, distributing evenly to create a cheesy layer that will melt and bind everything together during baking.
  6. In a bowl, whisk together the eggs, milk, salt, and pepper until the mixture is smooth and slightly frothy. Pour this over the layered vegetables and cheese, ensuring even coverage.
  7. Place the pie into the preheated oven and bake for about 40 minutes, or until the filling is set, bubbling around the edges, and the crust is golden brown.
  8. Remove the pie from the oven and let it rest for 5-10 minutes to allow the filling to firm up and make slicing easier.
  9. Slice into portions and serve warm, enjoying the tender zucchini and sweet onion filling with a crispy crust, melted cheese, and a fragrant aroma that hints at summer’s bounty.

Notes

For extra flavor, sprinkle some fresh herbs like thyme or basil before baking. You can also use a mixture of cheeses for a richer taste.