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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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. Ingredients:
1/3 cup cold butter, cubed |
1-1/3 cups king arthur unbleached all-purpose flour |
2 to 3 tablespoons cold water |
3 cups sliced zucchini |
1/2 cup sliced green onions |
2 tablespoons vegetable oil |
2 small tomatoes, seeded, chopped and drained |
1 cup (4 ounces) shredded cheddar cheese |
3 eggs |
3/4 cup milk |
1/2 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. 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.
2. 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 near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6 servings.
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