Feature Recipe: Savory Summer Deep-Dish Pie

Originally published in the Aug. 21, 2013, issue

 

Editor’s Note: This delightful dish contains fresh summer vegetables in every bite. It makes about six servings, but if you’ve got hungry mouths to feed, you might want to make two – it’s that good! This recipe is inspired by Catherine Reuter of Farmington, Ga.

Ingredients:

1 piecrust, unbaked
4 eggs, beaten
1 cup milk
¼ teaspoon salt
Dash of pepper
½ pound shredded Colby jack cheese
1 medium yellow summer squash, chopped
½ onion, chopped
½ cup mushrooms, chopped
1 medium tomato, chopped
Salt and pepper to taste

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit.
2. While oven is preheating, beat eggs in a bowl. Chop all vegetables.
3. Mix all ingredients together in a large bowl until thickened, and pour into a deep-dish pie shell.
4. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.