Vegetable Pie

Anne Gile’s Vegetable Pie

Crust

1 1/2 cups flour
1 1/2 teaspoons sugar
1 teaspoon salt
1/2 cup vegetable oil
2 tablespoons cold milk
1/2 cup freshly grated Parmesan cheese

Filling

1/2 pound broccoli tips (about 2 stalks)
2 cups grated Monterey Jack cheese
1/2 cup freshly grated Parmesan cheese
2 tablespoons flour
1/4 teaspoon pepper
1 teaspoon dried basil or 3 teaspoons chopped fresh basil
1/2 teaspoon dried thyme or 1 1/2 teaspoons chopped fresh thyme
1/4 to 1/2 cup (1 bunch) chopped green onions
2 fresh tomatoes, thinly sliced
1/4 cup unsalted butter, melted

Preheat oven to 350 degrees. Combine crust ingredients, shape into ball, and press evenly into 9-inch pie pan.

Boil broccoli 3 minutes in salted water. Rinse with cold water and drain. Combine cheeses, flour, pepper, basil, thyme, and onion. Put half of mixture in pie shell. Layer broccoli, then tomatoes, on top. Add remaining cheese mixture. Pour butter over pie. Bake 30 minutes. Let stand a few minutes before slicing. Serve warm or at room temperature.

Serves 6

From “Specialty of the House,” originally featured in Domain, Fall 1988.