Zucchini pie

This is my favourite thing to cook on a sunday, because that way I have lunch for the entire workweek. The original recipe is from Vår kokbok, 15th edition. However, it was written in the 90s (mine is dad's old, which very literally is falling apart), and we haven't found it in the later editions. Also, it's always convenient to have my recipes digitally as well.

Ingredients

there are two aspects to this pie, the crust and the actual contents. The crust is the basic pie crust, so look there too!

Crust

Contents

• 1 zucchini (or small squash)
• 0.5 - 1 garlic bulbs. (original recipe calls for onion, but I am allergic. If you want, use 1-2 yellow onions)
• Grated cheese
• Food oil (e.g. rapeseed oil, butter)

Egg soup

• 3 eggs
• 2.5 dl milk
• 0.5 tbsp salt
• 1 spice spoon (1 ml) pepper

You'll need a fair share of materials for this recipe. 2-3 bowls, a frying pan, cutting board & knife, and a pie form. Lately, I've been making mini-pies instead of one larger pie. In that case, you'll need five small oven-safe forms. It's really cute and worth the extra work, though, imo.

How to cook

Start by making the pie crust according to the recipe linked above (or your own fave pie crust). Either put it in a large pie form, or divide it up between multiple.
Chip the edges with a fork (I'm not sure how to translate this accurately, but essentially make little marks along the edge. I don't know the point of this.)
Put it aside while you make the contents, minimum of 10 min.

Turn on the oven. 200 degrees Celcius.

Chop your garlic/onion. (you'll want fairly small pieces) Fry in some of the food oil until soft/golden.
Chop the zucchini into ca 1 cm thick pieces. If you have multiple small pie forms, chop the pieces into fourths. No need to otherwise. Fry for 2-3 min per side (or until golden brown). Let cool.

Make the egg soup as it cools.
Simply mix eggs, milk, salt & pepper.

Put the zucchini and garlic at the bottom of the pies. Put grated cheese on top (I measure with my heart, but 1.5-2 dl according to the recipe). Pour over the egg soup.
Cook in the oven for ca 45 min. With small forms I begin with 30 min and check up on them regularly after that. The egg soup should harden and get a nice color.

Reccomends to be served with tomatoes and green salad, and I personally love pan fried pea pods!