Easy Vegetable cheese pie with homemade crust
Flaky crust filled with sauteed vegetables covered with cheese
Equipment
- Rolling Pin
- silicone rolling mat
- Cuisinart
- oven
- knife
Ingredients
Flaky Crust
- 1 1/4 C flour
- 1/4 C crisco
- 1/4 C cold butter
- 2-3 Tbsp ice water
- 1 pinch kosher salt
Vegetable filling
- 1 medium zucchini
- 2 medium tomatoes
- 1 small yellow squash
- 1/2 large Onion
- 5 basil leaves (chopped or cut with scissors)
Cheese Filling
- 1 cup cheddar jack cheese shredded
- 1 cup Provolone cheese shredded
- 3/4 cup plain greek yogurt or half mayo
- 1 tsp weber beer can chicken seasoning
- salt and pepper to taste
- 2 Tbsp grated parmesan cheese
Instructions
Mixing the pie dough
- Add flour, cold butter, cold crisco, salt to the cuisinart mixing bowl. Pulse a few times until combined. Add 2 Tbsp ice water to through the tube and pulse, if needed add 1 one more tablespoon. Pulse until is just comes together.
Rolling out the dough
- Using a flour sprinkled silicone mat and a rolling pin, roll out the pie dough. Roll until thin and bigger than your pie tin. See photo.
Pre bake the pie crust
- Lightly prick the pie crust with fork to avoid puffiness. Bake in 350 degree oven for 10 min.Let cool 20 min.
Preparing Vegetables
- Slice tomatoes, sprinkle with kosher salt. Place in a colander and let drain for 10 min. Blot with a paper towel to remove moisture. Slice zucchini, yellow squash and onion. Sautee vegetables in frying pan until translucent and slightly golden in color. Set aside.
Make cheese topping
- Mix cheddar jack and provolone cheeses with yogurt or yogurt and half mayo and seasonings.
Fill pie crust
- Layer tomatoes in bottom of crust, Top with sauteed vegetables and chopped basil leaves.Spread cheese topping over the top. Sprinkle parmesan cheese over the top. Bake for 30 min until golden.