Savory Zucchini Pie with Cheddar Crust
A rustic vegetable pie built on a buttery, cheese-flecked pastry crust filled with tender zucchini, caramelized onion, sharp cheddar, and a custardy egg binding enriched with fresh herbs and lemon. The crust is blind-baked to ensure crispness while the savory filling puffs in the oven. Serve warm or at room temperature for brunch, lunch, or a light dinner. This version stands apart through its dual-cheese approach and careful moisture management of the zucchini, preventing a soggy result.
Ingredients
- 1 ½ cup all-purpose flour, plus extra for rollingwhole wheat flour0.75:1nuttyfiber
denser crumb, tighter crumb structure
- ¾ cup sharp cheddar cheese, shredded, divided
- 8 tablespoon unsalted butter, very cold, cut into chunks
- ⅛ teaspoon kosher salt, for dough
- ½ teaspoon kosher salt, for filling
- ¼ cup water, very cold
- ½ white onion, peeled and chopped
- 1 tablespoon olive oil
- 2 zucchini, medium-large, about 1 pound total
- 3 tablespoon Parmesan cheese, grated, divided
- ½ cup milk, preferably 2%
- 3 eggs
- 1 teaspoon baking powder
- 1 teaspoon lemon zest
- ¼ teaspoon herbes de Provence
- ¼ teaspoon black pepper, freshly ground
Instructions
- 1
Pulse flour, 1/4 cup cheddar, cold butter chunks, and 1/8 teaspoon salt in food processor until pea-sized crumbs form.
- 2
Add cold water and pulse until dough just begins to clump.
- 3
Transfer dough to plastic wrap, shape into a disk, wrap, and refrigerate at least 4 hours or up to 24 hours.
- 4
Preheat oven to 400F.
- 5
On floured surface, roll dough into a 12-inch circle, about 1/8-inch thick.
- 6
Transfer to 9.5-inch pie plate, trim excess, and crimp edges with your fingers.
- 7
Prick bottom with fork, line with parchment, fill with pie weights, and blind-bake 20 minutes until edges are golden.
- 8
Remove parchment and weights, bake 5 minutes more until bottom is no longer raw. Set aside.
- 9
Peel and finely chop onion.
- 10
Heat olive oil in small-medium nonstick skillet over medium-high heat.
- 11
Add onion and cook 5 to 7 minutes until lightly browned. Cool completely.
- 12
Trim zucchini ends and shred flesh using cheese grater or food processor.
- 13
Wrap shredded zucchini in clean kitchen towel, twist tightly, and squeeze out as much liquid as possible.
- 14
Transfer drained zucchini to bowl.
- 15
Stir in cooled onion, remaining cheddar, 2 tablespoons Parmesan, milk, eggs, baking powder, lemon zest, 1/2 teaspoon salt, herbes de Provence, and pepper until combined.
- 16
Pour filling into prepared crust and top with remaining 1 tablespoon Parmesan.
- 17
Bake 35 to 45 minutes until puffed, lightly browned, and filling no longer jiggles.
- 18
Cool 10 to 15 minutes before serving.
Tips
Squeeze zucchini aggressively in the towel to remove excess moisture, which prevents a watery, soggy filling. Do not skip this step.
Chill dough for the full 24 hours if time allows. Cold butter creates more distinct flaky layers in the finished crust.
Use pie weights or dried beans during blind-baking to prevent the crust from puffing and shrinking.
Good to Know
Cover and refrigerate up to 4 days. Reheat gently at 325F covered for 10-15 minutes or serve cold.
Dough can be made and chilled up to 2 days ahead. Unbaked pie (after filling) can be assembled and frozen up to 1 month; bake from frozen, adding 15-20 minutes to bake time.
Warm or room temperature, sliced into wedges. Pairs with a crisp green salad or roasted vegetables.
Common Mistakes
Do not skip the zucchini moisture-removal step to avoid a soggy, watery pie.
Do not skip blind-baking to avoid a raw, doughy crust center.
Do not thaw frozen unbaked pie before baking to avoid excess moisture in the crust.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I make the dough by hand without a food processor?
Yes. Cut cold butter into flour and salt using a pastry cutter, two knives, or your fingertips until pea-sized crumbs form. Add water gradually, stirring gently until dough just comes together. This takes more time but yields the same texture.
What if I do not have pie weights for blind-baking?
Use dried beans, rice, or lentils spread on parchment over the crust. These conduct heat similarly and prevent puffing. Save them for future use; do not cook them.
How long can I keep leftovers and can I freeze baked pie?
Refrigerate sliced pie in an airtight container up to 4 days. Freeze baked pie up to 2 months wrapped tightly in plastic wrap and foil. Thaw overnight in the refrigerator and reheat gently at 325F covered for 10-15 minutes.