Summertime is a wonderful way to use up any spare leftover vegetables that you have on hand. This is one of our favorite dishes that basically costs pennies because most of the ingredients are in your pantry!
CRUST DIRECTIONS: Preheat oven to 375 degrees. In food processor, pulse flour, sugar and salt until combine. Add 6TBS cold butter; pulse until coarse crumbles form. Sprinkle in 3-5 TBS water, pulsing between additions until dough is just moist. Pat into disk; cover with plastic wrap and freeze 30 min. On lightly floured surface, roll dough with rolling pin into an 11-in circle. Transfer to 9-in pie plate. Trim off excess and roll under, pinching to form a seal. Crimp to decorate edge. Line bottom of pie plate with parchment paper of fill with beans and bake 15 min. Remove liner or beans, return to oven and bake another 10 min until edges are browned. Remove and cool.
CUSTARD DIRECTIONS: Whisk together eggs, milk and salt. Stir in vegetables, Pour into cooled pie shell. Bake at 375 degrees 35-40 minutes or until center is just set. Cool 15 minutes.
You may add any vegetable combination that you like.