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)
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.
© A Well-Seasoned Kitchen ®