Friday, January 14, 2011

Zucchini Pie?

This summer has been wet, wet, wet. About 4 months ago, an official announcement was made "the drought has broken".
Here in Australia's capital we have been in drought for a decade, that meant for us no watering gardens with hoses between 10am - 7pm, and when you could water it had to be every alternate day, no running through sprinklers, no green lawns etc.

This summer has brought more rain than I have seen since I was a child. Thunderstorms every week! Rain every other day! It has been very odd, but wonderful at the same time. The Dams our city relies upon for
drinking water were around 48% full a year ago, they are now 100% full and have been for the past few months.

All of this means that every tiny scrap of vegetation is GROWING! My garden looks like a lush tropical wonderland, the grass at the roadside is up to 2 metres tall (much to my husbands dislike).

The one thing that is growing like crazy in our garden at the moment is our solitary zucchini plant. So when the kids picked a few this morning I asked them what we should make with them and the answer came back, "zucchini pie".

So here is my made up recipe for Zucchini Pie (really a quiche!)

Zucchini Pie

1 medium sized Zucchini/Courgette sliced thinly
1 sheet frozen short crust pastry
4 free range eggs
1 tomato diced
1 small onion finely chopped
1 handful of grated cheese
1 tsp Korma curry paste
1 Tbsp sour cream
1/4 tsp sea salt
ground black pepper

olive oil

Take pastry out of freezer to thaw.
Set oven to 180 degrees Celsius (365 Fahrenheit).
Grease 22cm pie tin.
Line a shallow pie tin with pastry sheet and blind bake for 10 mins then remove from oven and leave to cool a little. Leave your oven on.

Heat a knob of butter in a frying pan, add some olive oil and saute onions.
Add tomato, zucchini and korma paste and cook until soft.
Remove from heat and leave to cool.

Beat eggs, add sour cream, salt and pepper and beat some more. Add cheese.

Spoon tomato/zucchini mixture into pastry tin.
Pour egg mixture over tomato/zucchini and bake for around 10-15 mins or until your "pie" is golden brown on top.




  1. Oh that looks YUMMY. And how lucky are you that Mr L looks like he REALLY WANTS SOME!!! If I put that in front of Toby, he'd cry.

  2. Well, I didn't mention that he only ate the zucchini pieces after I told him it was cucumber! He loves his cukes :)

  3. Ahhh my hungry little nephew! If it has green in it, I'm sure he'll eat it! :)

  4. I made 2 of these lovely zucchini pies this morning and have to recommend the recipe to everyone. Very quick to make, light and totally flavoursome. Give it a go folks! Thank you Clair.

  5. So glad you liked it! I bet they tasted awesome because of your lovely home grown zucchinis :)