I haven’t blogged in a week because I’ve been busy with dissertation revisions. The weather is still in that funny inbetween state, between winter and spring. It’s been a long cold winter that’s reached into spring and touched me with the sniffles. What a bother! This pie I made on a whim and threw in the brown rice flour instead of wheat flour. Who’d a thought! It’s delicious, substantial, and colorful too.
Gluten-Free Broccoli-Zucchini Pie
Prep time: 10 minutes
Baking time: 25 minutes
2 cups broccoli florets, chopped
1 medium zucchini, halved and sliced
1 tablespoon olive oil
1/2 cup sweet bell pepper , chopped (I used yellow for color contrast, but red or green will do)
1/2 cup red onion, chopped
2 tablespoons chopped fresh oregano (or dill, tarragon)
2 tablespoons chopped fresh rosemary (or thyme, sage)
1 tablespoon grated Parmesan cheese
1 tablespoon grated Peccorino Romano cheese
1/2 cup brown rice flour (Bob’s Red Mill)
1 teaspoon baking powder
2/3 cup fat free milk
1 teaspoon olive oil
2 large eggs, beaten
1/2 teaspoon kosher salt
fresh cracked pepper to taste
Preheat oven to 400°. Lightly spray a 9 inch pie dish with cooking spray.
Heat olive oil in a large dutch pot. When the oil is hot, add the broccoli and cook it until it is bright green and slightly wilted. Add the pepper and onion an cook until slightly softened. Add the zucchini and cook until softened slightly.
Mix broccoli, zucchini, peppers, onions, herbs and cheeses in a large bowl.
Sift flour and baking powder in a medium bowl.
Add milk, 1 teaspoon olive oil, beaten eggs, salt, pepper, to flour mixture in the bowl.
Combine flour mixture with vegetable mixture, and mix well. Scrape into prepared pie dish.
Bake 25 to 30 minutes or until knife comes out clean when pierced near the center. Let it stand at least 5 minutes before serving.