Sweet Corn Zucchini Pie
A delicious and creamy pie that combines sweet corn and zucchini into a delightful dish that's perfect for any gathering.
Ingredients
For the pie
- 1 piece pre-made pie crust Thawed if frozen
- 2 cups shredded zucchini About 1 to 2 medium zucchinis
- 1 cup sweet corn Fresh, frozen, or canned
- 4 large eggs
- 1 cup heavy cream or milk
- 1 cup shredded cheese Cheddar or mozzarella
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder Optional
- 1 tablespoon fresh herbs Like basil or parsley, optional
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Prepare the crust by letting it thaw as per the instructions and placing it in a pie dish.
- In a large bowl, beat the eggs and add the heavy cream, salt, black pepper, and garlic powder (if using). Mix until well combined.
- Stir in shredded zucchini, sweet corn, and shredded cheese into the egg mixture and fold until evenly combined.
- Carefully pour the filling into the prepared pie crust, spreading it out evenly.
Baking
- Place the pie in the preheated oven and bake for 35-45 minutes or until the filling is set and the top is golden brown.
- Once done, let your Sweet Corn Zucchini Pie cool for a few minutes before slicing.
- Serve warm or at room temperature for the best flavor.
Notes
For a crispy crust, consider pre-baking the pie crust for 10 minutes before adding the filling. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15-20 minutes.