Mushroom, Spinach, Tomato and Zucchini Pie is the perfect end-of-summer dish to prepare with the fresh bounty from your garden or your favorite farmer’s market.
1 prepared crust for a 9 or 10-inch pie (see my recipe for Easy Flaky Pie Crust)
2 cups packed grated zucchini (1 large or around 3 medium)
3 tablespoons butter, divided
1 teaspoon chopped garlic
8 ounces fresh mushrooms (white, cremini/baby bella, shitake, or a mixture), sliced
1 tablespoon olive oil
1 1/2 cups chopped onion (around 1 large)
1 red bell pepper, seeded and chopped
5 to 6 ounces fresh baby spinach leaves
2 tablespoons chopped fresh basil
2 teaspoons fresh thyme leaves
1 cup whole milk ricotta cheese (see Note)
1 cup grated sharp Cheddar cheese
1 cup grated Parmesan cheese, divided
Kosher salt, to taste
Fresh ground pepper, to taste
3 large eggs, beaten
3 tablespoons Dijon mustard
2 large plum tomatoes, sliced (or more – see Note)
- Preheat oven to 350 degrees.
- Roll prepared pie crust dough to a 12-inch circle. Transfer to a 9-inch deep dish pie pan or 10-inch tart pan. Push down carefully on bottom and sides to remove any air pockets. Fold over edges and crimp as needed. Refrigerate for 20 to 30 minutes.
- Prick bottom of crust with a small fork. Line crust with foil and fill with pie weights. Place on a rimmed baking sheet and bake for 15 minutes. Remove weights and foil and continue cooking for another 5 to 10 minutes or until crust is lightly browned and crisp on the bottom. Set aside to cool. Leave oven on.
- Place the grated zucchini in a dish towel and wring out moisture. Set aside.
- Melt 2 tablespoons of the butter in a large skillet over medium heat. Add garlic and mushrooms and cook 7 to 10 minutes, or until the mushrooms are tender and liquid has evaporated. Remove mushroom mixture from pan and set aside to cool a bit; don’t wash out the pan.
- In the same large skillet, heat the remaining 1 tablespoon butter and the olive oil over medium heat. Add zucchini, onion and red pepper and cook, stirring occasionally, until vegetables are soft.
- Stir in spinach by handfuls and continue cooking, stirring occasionally, until spinach is cooked and all of the moisture has evaporated.
- Remove vegetable mixture from heat, place in a strainer and press with back of a spoon to push out moisture. Let sit for 5 minutes in strainer to allow moisture to drain.
- Put zucchini mixture back in skillet (or in a mixing bowl) and stir in cooked mushrooms, basil, thyme, ricotta cheese, Cheddar cheese and 3/4 cup of the Parmesan cheese. Season to taste with salt and pepper. Stir in beaten eggs.
- Brush bottom of pre-baked pie crust with the Dijon mustard. Spoon the vegetable mixture into the crust and spread evenly. Top with tomato slices. Sprinkle remaining Parmesan cheese over the top.
- Bake in top 1/3 of oven until the filling is set, around 40 minutes for a deep dish pan and 30 minutes for a shallower tart pan. Let sit for 10 minutes before slicing and serving.
Note on ricotta cheese: I find this recipe works best with whole milk ricotta cheese rather than part skim or low fat. The latter two have a bit more water, and it’s important to keep this filling from getting too watery; otherwise you end up with a soggy crust.
Note on tomatoes: You can add more sliced tomatoes op top of the pie than the recipe calls for. Try overlapping slices in a circular pattern for a pretty look!
Make ahead: pie crust and vegetable mixture can be prepared earlier in the day and stored separately, in the refrigerator. Bring to room temperature, assemble and bake 1 hour before serving.