- 1 1/4 cups flour (unbleached)
- 1/4 tsp. salt
- 1/3 cup unsalted butter
- 3/4 tbsp. water, cold
- 3 eggs, beaten
- 1/3 cup milk
- 1/4 cup green onion, sliced
- ¼ tsp. salt
- 1/8 tsp. pepper
- 1 cup zucchini, chopped
- 1 tsp. fresh thyme
- 1 1/2 cups monterey jack cheese, shredded
- 1 tbsp. flour
- 1 piecrust (see above)
- 4 asparagus spears, sautéed and sliced lengthwise
Cut butter into small pieces and add to flour mixture. Use pulse method on a food processor or mixer.
Add cold water, 1 Tbsp. at a time, til mixture forms dough. If using a food processor mixer, do not overwork dough or it will be tough.
Flatten dough onto lightly floured surface by hand, and then flatten to about 12 inches in diameter with a rolling pin, depending on the size of your pie plate.
Flute around edge and prick bottom and sides with a fork.
Bake at 450 for 12 minutes. Cool on rack.
Preheat oven to 325. Mix eggs, milk, onion, salt, pepper, zucchini, thyme and oregano in large bowl.
In another bowl, mix cheese and flour. Add cheese mixture to egg mixture and mix well.
Add egg mixture to piecrust and place sautéed asparagus on top. Bake for 35 to 40 minutes or til a knife inserted in center comes out clean.
The premise of this dish is that you gather what is in season from your garden or farmer’s market. You can use zucchini, thinly sliced and sautéed in olive oil for 5 minutes to soften, OR shredded carrots, peeled and shredded, no need to peel, OR Asparagus, thinly sliced and sautéed in olive oil for 3 minutes OR diced scallions or onions and/or garlic OR fresh herbs, such as thyme, oregano and rosemary.