Zucchini and Egg Pie is a perfect recipe for using up your bumper crop of squash. The recipe comes from a promotional cookbook from the late 1960s. It was given to me by a friend of mine after she found it in a local thrift shop. It has actually been fun to step back in time and see what was popular to serve at buffets 50 years ago. (Anyone remember rumaki?)
The book I used is called The Buffet Party Cookbook and was published by Hallmark. Zucchini and egg pie was listed as part of a late supper buffet along with broiled mushroom caps and croissants and a “Danish Mary” (in which aquavit is substituted for vodka).
The recipe is pretty basic; sliced zucchini, onions, swiss cheese and eggs. I didn’t make very many changes to the original recipe except to add the onions and thyme. The peel of the zucchini is “striped” which looks very attractive in the pie. Zucchini and egg pie can be served warm or at room temperature making it perfect for serving on a buffet.
- 2 or 3 medium zucchini (about 2 pounds)
- 4 tablespoons butter or a mix of butter and olive oil
- 1 medium onion, peeled and diced
- 1 cup baked ham, cut into small pieces
- ½ cup shredded Swiss cheese
- 2 teaspoons fresh thyme leaves
- 6 eggs, beaten
- salt and pepper to taste
- Preheat the oven to 350F and prepare a large pie plate (10-12") with cooking spray.
- Use a vegetable peeler to remove alternating strips of zucchini peel. Cut the squash into ¼" or thinner pieces. Use a mandoline for best results.
- Heat butter in a large skillet or dutch oven and saute the onions until they soften and begin to change color.
- Add the zucchini slices, baked ham and fresh thyme. Stir to coat in the butter and distribute the onions. Cook briefly to warm through. Season with salt and pepper.
- Transfer the zucchini mixture to the prepared pie plate, avoid transferring any liquid that may have accumulated.
- Pour the eggs over the zucchini and use a spoon to open up space in the mix to allow the eggs to spread.
- Bake for 30 minutes then top with the shredded cheese. Bake for another 10 - 15 minutes or until the eggs are set and the top is golden brown.
- The zucchini will release more liquid as it bakes. Allow the pie to stand for at least 15 minutes before cutting it into 8 pieces.
If you don’t have a large pie plate use two smaller ones or a large rectangular baking dish to make your Zucchini and Egg Pie. A rectangular baking dish is a good choice if you want to use the pie as a breakfast to go as the slices will fit more easily into a container.
The only drawback I found is the natural “juiciness” of the zucchini. When I made this the first time it was very wet and I had to return it to the oven. It was still kind of wet but after standing for a while the pie tightened up. The second time I increased the overall baking time and was careful to transfer the zucchini with a slotted spoon and to let the pie stand before cutting into it.
Do you like this sort of crustless quiche? Tell me your favorites in the comments.