So many recipes, so little time. Every time I open Instagram, I’m bombarded by photos of scrumptious looking dishes that are making the most of Summer’s bounty. This Pinterest board is trying hard to keep up with the number of tomato-infused, sweet corn-speckled and watermelon-decked recipes I want to make before this season is over. So far I’ve whipped up:
Plenty of watermelon
And my own creation, the easiest Summer veggie dish ever. I had an overcrowded counter full of farmer’s market veggies and it would have broken my heart to let any of them go to waste. That’s when I made this.
The Easiest Crustless Summer Egg Pie Everpanko bread crumbs I small bunch kale (variety of your choice, I used lacinato/dinosaur), ribs removed and roughly chopped 1/2 zucchini thinly sliced About 1 cup fresh corn kernels 6-9 eggs depending on their size about 3/4 cup cheese of your choice, I used gouda salt & pepper
Start by preheating your oven to 425 degrees Fahrenheit.
Heat a tablespoon of olive oil in a large pan over medium heat. Add in your zucchini slices and saute for a few minutes. Then add in your kale and corn kernels. Give everything a good stir and sprinkle with a touch of salt and pepper. Then cover for a few minutes to let the kale wilt. While the veggies are cooking, spray a pie/quiche dish with cooking spray and cover the bottom in panko breadcrumbs. Then transfer all of the veggies to the pie dish.
Crack all of your eggs into a bowl and whisk vigorously. Pour over the veggies. Sprinkle with another touch of salt and pepper.
Transfer the pie dish to the oven and bake for 10 minutes. Then lower the heat to 350 degrees Fahrenheit and pull the pie out far enough to sprinkle the cheese evenly over the top. Bake at the reduced heat for 20-25 minutes more. Once slightly cooled, I’d recommend serving with your favorite hot sauce.