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Rustic Zucchini Pie
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Rustic Zucchini Pie Recipe

I'm loving this Rustic Zucchini Pie - it's easy because it uses a pre-made puff pastry for the crust. The zucchini pairs so well with the tangy goat cheese - delish!
Course Vegetarian
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 -8 slices
Calories 391kcal
Author Deb Clark

Ingredients

  • 1 cup grated zucchini
  • ½ teaspoon salt
  • 1 sheet puff pastry thawed
  • 4 eggs
  • 1 cup ricotta cheese
  • 3 oz goat cheese crumbled
  • 1 onion chopped
  • 1 carrots chopped
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon Sriracha sauce

Instructions

  • Preheat oven to 375
  • Remove the puff pastry from the freezer - it takes about 40 minutes to thaw - take this time to prepare the remaining ingredients.
  • Grate the zucchini, place in a strainer add half a teaspoon of salt and mix it lightly with your hands. Put the strainer over a bowl and allow it to drain, this will remove the excess water in the zucchini.
  • Next add the eggs, ricotta cheese and goat cheese to a mixer. Mix on medium speed for a couple of minutes until well incorporated. Add the salt, pepper and Sriracha sauce and give it another whirl. Put the mixture into the refrigerator.
  • Dice the onion and carrot. Heat a small saute pan over medium heat and saute the vegetables for about 5 minutes, remove from heat and allow to cool.
  • Squeeze the remaining water out of the zucchini, add to the custard mixture along with the onions and carrot.
  • Roll the puff pastry to fit your pie plate. Place in the plate and prink the bottom of the dough with a fork in several places. Pour the custard into the pie plate. Place in the preheated oven. Bake for 40-45 minutes or until the middle is set and a knife inserted into the center comes out clean.

Nutrition

Calories: 391kcal | Carbohydrates: 23g | Protein: 14g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 136mg | Sodium: 838mg | Potassium: 221mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2225IU | Vitamin C: 6.2mg | Calcium: 136mg | Iron: 2.1mg