I wish I could prep meals fresh from the garden everyday. The summer is about as close to this as I get, and not everything very little is from my garden. For the month of July, the Recipe Redux challenges us to show how we’re using July FRESH fruits and vegetables. This includes produce from the Farmers Market, CSA shares or a plot of dirt out back (let’s see if we have any green thumbs in the group!)
Did you ever notice that the folks with gardens always seem to be the most generous? That’s how I scored the tomatoes for today’s recipe (because I haven’t had my own bumper crop just yet, haha). This year is actually the first year I’ve had my own garden. In my opinion, it’s been successful, but not for reaping an abundance of vegetables. Rather, for helping me to learn about growing your own food. Before I share my recipe, I want to share a little bit about how my kitchen garden evolved: I scoped out a sunny spot in my yard (front side) and planted some seeds in cowpots…
My husband agreed to making a raised bed and I filled it with gold a mixture of vermiculite, peat moss, mushroom compost, and black cow. (My first lesson learned: gardening is $.) With a late start, the planting was complete in the beginning of June…
But the plants looked so lonely.. and I wanted more than a utilitarian plot (especially since the bed is in my front side yard and partially noticeable from the street). Does it surprise you, I found inspiration from the French, who are known for their style in all things? So I added some flowers …
And my potager grew, and grew…
While it may look like it’s rockin… it honestly hasn’t produced very much (the handful of cherry tomatoes I used in my Salad Nicoise were delicious, btw). There is this one robust zucchini plant (do you see it in the front?) that looks like it’s trying to usurp the entire garden! Perhaps that’s why, there are an abundance of these..
Yes, zucchini blossoms! How pretty. How poetic. How edible? Yes they are, with delicate notes of, well.. zucchini! (Another lesson prompted by my garden.) Why let them go to waste? So you know where this is going, right? Ah, the twist to my tomato pie; I integrated them into my recipe, along with some of my own fresh herbs (planted in a separate window box).
Make no mistake, I was pushing the envelop with this one, and wondered,
How receptive will my family be to zucchini petals on top of their tomato pie?
No problem… they goobled the pie up so fast, they never realized they were eating flowers! That should assure you this pie is delicious. What about healthy? I’ve got that covered too! The nutrition facts are posted below the recipe and here’s how I got here: The regular pie shell was scraped and instead I made a crust with quinoa (this adds protein and fiber to the pie). Of course I wanted a light pie filling, so I substituting half of the mayonnaise with nonfat Greek yogurt and also used my favorite light cheese, Cabot’s award winning Sharp Light reduced fat cheddar. This summer, if you find yourself with tomatoes (and zucchini blossoms) to spare, bake my tomato cheddar pie! Bon appétit! Please be sure to check out the links at the bottom of this post to see how my colleagues are getting fresh.
Have you ever eaten zucchini blossoms?
What have you made from what’s growing in your garden?
Tomato Cheddar Pie
Tomato cheddar pie with quinoa pie shell and a light pie filling.
- Yield: 8 servings 1x
Ingredients
for the crust
- 2 cups cooked quinoa
- 1/8 teaspoon freshly ground pepper
- 1 large egg
- 2 teaspoons fresh thyme
- cooking spray
for the filling
- 2 3/4 pounds assorted large tomatoes, divided
- 2 teaspoons sea salt, divided
- 6 oz. (1 1/2 cups) shredded Cabot’s reduced fat cheddar
- 1/2 cup Parmesan cheese
- 1/4 cup Canola oil mayonnaise
- 1/4 cup low fat Greek yogurt
- 1 large egg, lightly beaten
- 2 tablespoons fresh chopped basil
- 1 Tablespoon cider vinegar
- 2 teaspoons sugar,
- 6 –12 zucchini blossoms, stamens removed
Instructions
for the crust
Pre-heat oven to 375 degrees F.
2. Combine quinoa, pepper and egg in a bowl, stirring well. Press mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake for 20 minutes. Cool.
for the filling
3. Cut tomaotes into 1/4-inch thick slices and remove seeds. Place tomatoes in a single layer on paper towels and sprinkle with 1 teaspoon of salt. Let stand 30 minutes.
4. Pre-heat oven to 425 degrees F. Stir together cheddar cheese and next seven ingredients, and remaining 1 teaspoon sea salt in large bowl until combined. Shred zucchini blossoms and add to mixture.
5. Pat tomato slices with a dry paper towel. Lightly spread 1/2 cup cheese mixture onto crust. Layer with half of tomato slices in slightly overlapping rows. Spread with 1/2 cup cheese mixture. Repeat layers using remaining tomato slices and cheese mixture. Cut 3/4 pound tomatoes into 1/4 inch slices and arrange on top of pie.
6. Bake for 35 – 40 minutes shielding edges with foil during last 20 minutes to prevent excessive browning. Let stand 1 to 2 hour before serving.
Look at that garden! It may not be producing much now, but I swear it looks like it’s about to explode 🙂
Love this recipe 🙂
Hi Regan, HA, I like your description of my garden. Cabot once again was my inspiration with seeds/cowpots. I knew it would be work, but it has also been enjoyable. I love to visit my garden daily. It’s one of my happy places.
Love you garden! Looks amazing. I am a total rookie this year of gardening. I spy cow pots 🙂
Yes, cowpots are terrific and got my plants off to a healthy start! Julie, give yourself a pat on the back for getting started. Mine isn’t producing much, but I’m learning and that’s valuable.
I am so envious of those gorgeous zucchini blossoms! And you just reminded me that I haven’t had any yet this summer – need to get on that asap! This pie looks amazing. Good luck with the garden!
I both grew up gardening and now teach nutrition through a hands-on program in gardens as my job. I always recommend new gardeners to start small and assure them they will learn what works for them over time. Learning to garden is basically one giant experiment. There are so many methods and only a few basic “musts”. All that being said, it looks like you’re off to a GREAT start!
Oh, I’m envious of both your gardening skills and those gorgeous zucchini blossoms! I have to look for them at the farmers market – such a special veggie treat this time of year.
Thank you,Deanna. I think even just a few the zucchini blossoms can be so pretty on some of our favorite Italian dishes. They would work ontop of your zuccchini pasta posted in this RECIPEREDUX!
Your garden looks beautiful! Love the flower additions. And that zucchini plant IS taking over. Now about the pie … I want this for Sunday brunch :). Looks so savory and summery and love how you used your blossoms. Pinning this one for when my tomato crop comes in!
Thank you Jenny. It means alot coming from you because I’ve seen you have a green thumb! I think you’ll love this with your tomatoes. I was a hit a my house! Hope you have tomatoes soon!!!!
I have not eaten zucchini blossoms but they sure look pretty on your pie! I’ve also never made a crust with quinoa but am looking forward to giving it a try. Hope you are staying cool this summer!
Ha, I hadn’t either, Janice. Kind of by chance that I even used them ( there wasn’t anything else from the garden wanting to be picked.) I realized they’re edilbe and are popular in the mainstream cooking magazines.
The quinoa crust looks incredible– I must try!
Love all the photos of your little garden 🙂 I’m living in a city in Asia right now, so now garden for a long, long time. I can’t wait to have a yard and an area to plant again! Be patient with your little garden — you’ll learn every year and it will improve– and if you’re lucky to live where its warm enough, plants will return and will be stronger every year.
Hi Michele! Thank you for your words of encouragement! I love having a garden, even when it’s slow to deliver on veggies. It’s my sanctuary! Always feel better when I’ve made a trip to the garden.
This pie combines so many of my favorite things, Diane. Love that you’re using a quinoa crust. I have yet to try that but I just pinned your recipe to make before the summer ends!
Hi Marisa. I thought about this recipe for a few weeks before it came together. The curst was a big success. I will use it again in a fruit pie because I like making pie crust!