Summer Squash & Tomato Pie
3 lbs zucchini and/or yellow squash, sliced
1 tsp sea salt
1 tbsp extra-virgin olive oil
1 pint cherry tomatoes, halved
4 garlic cloves, minced
2 tbsp chopped fresh oregano
7 large eggs
2/3 cup milk (canned coconut milk can be substituted)
1/4 cup all-purpose flour (GF flour can be substituted)
1 Tbsp Gardenaire Under the Tuscan Sun spice blend
1/2 tsp black pepper
2/3 cup freshly grated white cheddar cheese (vegan cheese can be substituted)
1/2cup freshly grated parmesan cheese, plus extra for topping (vegan cheese can be substituted)
Slice squash into thin (approximately 1/8” thick) rounds using a knife or mandoline (or spiralize) and place in a colander set over a bowl. Sprinkle salt over it and toss well, then let it sit for 20 minutes (or cover and leave in refrigerator overnight to drain).
Preheat the oven to 375 ° F. Line a 9-inch springform pan with parchment paper (use a large square to cover bottom and sides).
Heat a skillet over medium heat and add the olive oil, tomatoes, garlic and oregano. Cook until the tomatoes are bursting, about 5 minutes. Remove from heat.
Wrap squash slices in a kitchen towel (you may have to do this is batches). Squeeze and twist the towel to remove any remaining liquid (this is the tough part but important to avoid a soggy pie).
In a large bowl, whisk the eggs, milk, flour, Under the Tuscan Sun spice blend, pepper and another pinch of salt until combined. Add in the tomato mixture, the squash and the grated cheese. Stir to coat squash and pour the mixture into the springform pan.
Bake for 55 to 60 minutes, or until the center isn’t jiggling and the top is golden. Remove and let cool for 10 to 15 minutes. Open the springform pan and slice into wedges. This pie keeps well in the refrigerator for several days and can be re-heated in the oven.