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#### 1. **Prepare the Crust:**
Start by making the pie crust. In a medium bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Gradually add the cold water, 1 tablespoon at a time, and stir until the dough comes together. Be careful not to overwork the dough.
Once the dough is formed, shape it into a disk, wrap it in plastic wrap, and chill in the refrigerator for about 30 minutes. This will help the crust stay flaky when baked.
#### 2. **Prepare the Filling:**
While the dough is chilling, prepare the filling. Heat the olive oil or butter in a large skillet over medium heat. Add the chopped onion and sauté until softened and translucent, about 3-4 minutes.
Add the sliced mushrooms to the skillet and cook for an additional 5-6 minutes, stirring occasionally, until the mushrooms release their moisture and become tender.
Next, add the grated or chopped zucchini to the skillet and cook for another 3-4 minutes until the zucchini softens. Be sure to drain any excess moisture from the zucchini to prevent the pie from becoming soggy. Season the mixture with salt, pepper, and dried thyme, then remove from heat and let it cool slightly.
#### 3. **Assemble the Pie:**
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish. Carefully transfer the rolled dough to the pie dish and trim any excess around the edges, leaving a small border. You can crimp the edges to create a decorative crust.
Spread the zucchini and mushroom mixture evenly over the pie crust. In a medium bowl, whisk the eggs and add the shredded cheese. Pour this mixture over the vegetable filling, ensuring that everything is well coated.
#### 4. **Bake the Pie:**
Sprinkle the top of the pie with grated Parmesan cheese (if using) for an extra layer of flavor. Place the pie on the middle rack of your preheated oven and bake for 30-35 minutes, or until the crust is golden and the filling is set. The center should be firm and the top slightly golden brown.
#### 5. **Cool and Serve:**
Once baked, remove the pie from the oven and allow it to cool for 10-15 minutes before slicing. This will help the filling set and make it easier to slice.
Serve the Baked Zucchini Pie with Mushroom and Cheese Filling as a main course with a simple green salad or as a side dish alongside your favorite protein. It’s delicious warm or at room temperature, and the flavors only improve as it sits.
### Tips for the Best Zucchini Pie:
– **Use Fresh Ingredients**: Fresh zucchini and mushrooms will provide the best flavor and texture. If you have a garden or access to local produce, take advantage of fresh summer zucchini.
– **Squeeze the Zucchini**: To avoid a soggy pie, after grating or chopping the zucchini, place it in a clean kitchen towel and squeeze out excess moisture before adding it to the filling.
– **Customize the Cheese**: Feel free to experiment with different types of cheese based on your preferences. A mix of mozzarella and Parmesan adds a lovely texture and flavor, but you could also try feta, goat cheese, or Swiss cheese.
– **Add Herbs**: For an added depth of flavor, try adding fresh herbs like basil or parsley to the filling. These will complement the zucchini and mushrooms beautifully.
– **Make it Gluten-Free**: If you’re gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend and use a gluten-free pie crust.
### Why You’ll Love This Recipe:
– **Nutrient-Packed**: With zucchini, mushrooms, and eggs, this pie is loaded with nutrients. Zucchini is rich in fiber, vitamin C, and antioxidants, while mushrooms offer a good dose of vitamins and minerals. The cheese adds calcium and protein, making it a balanced dish.
– **Great for Leftovers**: This pie tastes just as good the next day, making it perfect for leftovers. You can even slice and freeze individual portions for an easy meal later on.
– **Family-Friendly**: Whether you’re serving it to kids or adults, this Baked Zucchini Pie is sure to please everyone. The cheesy filling and savory flavors make it a winner for picky eaters and vegetable lovers alike.
### Conclusion:
This **Baked Zucchini Pie with Mushroom and Cheese Filling** is a delightful and satisfying dish that brings together the freshness of vegetables with the richness of cheese in a beautifully flaky crust. It’s an easy and healthy recipe that’s perfect for any meal of the day, whether it’s a casual dinner, a brunch gathering, or a picnic treat. With its delicious flavors and simple preparation, this dish will quickly become a staple in your kitchen.
