June Garden Vegetable Pie
We have all the fresh, local vegetables you’ll need to make this flavorful pie.
Serves: 6–8
Ingredients
For the crust (or use a pre-made one that we sell in our frozen section):
– ¼ cups all-purpose flour
– ½ tsp sea salt
– ½ cup cold unsalted butter (or vegan butter), cubed
– 3–4 tbsp ice water
For the filling:
– 1 tbsp olive oil
– 2 cloves garlic, minced
-1 small bunch scallions, chopped (white and light green parts)
-1 cup snap peas, ends trimmed and cut in half
– 1 cup zucchini, diced
– 1 cup yellow summer squash, diced
– ¾ cup cherry tomatoes, halved
– 1 ear of corn, kernels removed (about ¾ cup)
– ¼ cup chopped fresh basil or dill
– Salt and pepper to taste
– 3 large eggs (or egg substitute for vegan version)
– ¾ cup milk or unsweetened oat milk
– ½ cup crumbled feta or vegan cheese
Instructions
1. Make the crust (if from scratch):
– In a bowl, mix flour and salt. Cut in butter using a fork or pastry cutter until it
resembles coarse crumbs.
– Add ice water one tablespoon at a time until dough comes together.
– Form into a disk, wrap, and chill for at least 30 minutes.
2. Preheat oven to 375°F
-Roll out the chilled dough and place in a 9-inch pie pan. Trim and flute the edges.
Prick the base with a fork.
– Pre-bake crust for 10 minutes. Remove and set aside.
3. Sauté the vegetables:
– In a large skillet, heat olive oil over medium heat.
– Add garlic and scallions and sauté for 1 minute.
– Add zucchini, squash, corn, and snap peas. Cook for 5–7 minutes until slightly
tender. Stir in tomatoes last and cook for 1–2 more minutes. Season with salt,
pepper, and herbs. Remove from heat.
4. Make the custard:
– In a bowl, whisk together eggs and milk (or plant-based milk). Stir in half of the
cheese.
5. Assemble the pie:
– Spoon the sautéed vegetables into the pre-baked crust.
– Pour custard mixture evenly over the top. Sprinkle remaining cheese.
6. Bake:
– Bake for 35–40 minutes, or until filling is set and top is golden.
– Cool slightly before serving. Serve warm or at room temperature with a fresh
green salad.
Tips:
– For a gluten-free option, use a gluten-free pie crust.
– Swap in Swiss chard or spinach if available locally for added greens.
– Delicious leftover—great for next-day lunch!