tastes of america

Jennie's Family Table

When we need easy-to-make recipes with a sense of style and flavor the whole family will love, we go to our favorite mom, food editor, food blogger and cook, Jennifer Perillo. Based in New York City, Jennifer has two girls and an amazing knack for making meals easier, one recipe at a time. Check out more of her blog at “In Jennie's Kitchen”

Zucchini and Pecorino Pie
By Jennifer Perillo

I’m not sure what I love more about zucchini—stuffing and sautéing the bright orange blossoms or baking a batch of muffins. I recently made a walnut streusel studded coffee cake too, chock full of shredded pieces of zucchini, with a whisper of allspice. But, after a week of indulgence, I craved something savory and quick. Having just created a new recipe for a basic butter crust, quiche came to mind. The ingredients come together quickly, and the oven does all the work melding the flavors. Anything with eggs and cheese is also an easy sell with the kids, so I had a well thought-out plan.

As I started slicing the zucchini, I decided to take a different approach and strike a better balance between the egg, vegetables and cheese. After gently pressing the crust into the pie plate, I layered some zucchini slices in the bottom of the dish, then sprinkled some shredded pecorino cheese (Cheddar, Swiss or gouda would work nicely, too) before adding another layer of zucchini. This way, when I poured the egg and cream mixture over it, it would seep in between the layers, ensuring a bite of everything in each forkful. And, it’s OK to use whole milk if you want to lighten it up a little.

Less than an hour from start to finish, complete with a homemade crust, dinner was almost complete. The finishing touch was a salad made with peppery arugula from the backyard—a real treasure for this city girl’s family indeed.

Zucchini and Pecorino Pie
The basic butter crust is perfect for any savory tart or pie. Click the link below for the recipe.

1    basic butter crust
1    medium zucchini (about 4 ounces), sliced into 1/8-inch thick circles
1 1/2    cups (4 ounces) shredded pecorino cheese
4    large eggs
1/2 cup heavy cream
       Salt and coarsely ground pepper

Preheat oven to 425F. Arrange crust in 9-inch ceramic or glass pie plate. Tuck edges under and flute crust, if desired. Scatter half the zucchini slices on the bottom of the crust. Sprinkle 1 cup of cheese over the zucchini. Scatter the remaining zucchini over the cheese.
In a medium bowl, beat the eggs and cream. Season with salt and pepper. Pour mixture over the zucchini-cheese layers in the piecrust. Sprinkle with remaining cheese. Bake 15 minutes, then reduce oven to 350F and bake an additional 20 to 22 minutes, until the edges of crust are lightly golden and top of pie is deep golden and bubbly. Serve warm or cold. May be made up to one day in advance. Serves 6 to 8.

More easy summer recipes from In Jennie’s Kitchen:

Strawberry Sweet Tea

Roasted Chicken Salad

Make Your Own “Eggy”

Jennifer Perillo juggles spatulas and sippy cups over at In Jennie's Kitchen, a food blog dedicated to making meals easier, one recipe at a time. She is also the consulting food editor at Working Mother magazine.