For many gardeners in the northeast, the months preceding July are a period of eager anticipation for zucchinis, tomatoes, eggplants, corn and all the other veggies, berries, and fruit that summer brings.
This hearty pie makes use of them all! It’s the quintessential spring / early summer salad and a great way to sneak more greens into your diet.
One thing to note though, you’ll see I used some baby kale in the video version, I find that a little bit of baby kale is ok but that kale is generally not ideal in this pie, it’s a bit too tough.
I initially used my favorite all-butter basic pie crust recipe, but over time, I’ve found that I prefer an olive oil-based crust for this recipe, it has an appealing texture, almost crisp on the top, and the bottom cooks better.
I find it delicious that way, especially when I’m in need of a quick lunch and have no time to cook.