I am so happy with this savory pie. Here’s the deal: the filling takes about four minutes to pull together and you can use any pie shell you want. You can make this recipe in a snap with a pre-made crust, or you can give it a little more love and make the crust yourself.
I went with a yeasted olive oil crust from one of my most favorite cookbooks, Vegetarian Cooking for Everyone. I usually shy away from tart and quiche type things for dinner because, with a buttery crust, they can be pretty high in calories. This crust is lighter. In many ways, it’s like a thin pizza dough enriched with olive oil and an egg. It’s seriously very easy to make — not fussy and it comes together within a few minutes. I think it’s much easier than a regular pie dough. All you need is a bit of time to let the dough rise.
If you prefer a traditional shell, I am currently digging on this recipe for a for a flaky rye pie crust on 101 cookbooks. I would definitely go the beer route for the liquid in the crust. A Pilsner style would be perfect.
So, on to the filling. Ever since that zucchini casserole, I’ve been thinking about a pie. The flavors in this pie, white wine vinegar and mustard, draw from a southern French salad dressing recipe a friend taught me a while back. The dressing, combined with Gruyere, pulls together a very flavorful dish.