Fall Comfort | End of Summer Vegetable Pie
Written by Sophie MacKenzie | Photos by Sophie MacKenzie
Summer's end is often bittersweet. The kids go back to school, the days become shorter, and the inevitability of the crisp fall days is inescapable. Yet, this is also when the garden's bounty is at its best. Tomatoes have never been juicy, corn never sweeter, and summer squash never so grand. A winning way to enjoy all the wonders of summer together is to make an easy, and easily transportable, summer veggie pie. Equal parts fritatta, quiche, and spinach pie, this is a light and veggie filled option that is perfect for a late lunch or picnic alongside a lush green salad. I like to serve it with chopped fresh tomatoes and avocado on the side, and a big helping of hot sauce.
Spelt Crust
1 1/3 Cup Whole Spelt Flour
1/2 tsp Sea Salt
5 Tbsp. Melted Coconut Oil or Olive Oil
4 Tbsp Water or enough as needed
- Add the salt and flour to a food processor and pulse until combined. Add the oil and the 4 Tbsp water and pulse again until it holds together when lightly squeezed. You may need to add a little more water if needed.
- Wrap the dough in Abeego and chill for at least 30 minutes.
- Once it has had time to chill, let the dough soften for 10 minutes before rolling. Roll, using as little flour as possible, to about 3-5 mm and line a standard pie pan. Return to the refrigerator for another 15-20 minutes.
- Once chilled again, bake the pie shell in a 350 oven for 10 minutes before filling, and returning to bake for another 35-45 minutes, or until the middle is set. Let sit before serving.
End Of Summer Veggie Pie
3 Cloves Garlic, minced
1 Leek, halved and cut into half moons
4 tsp. Oil
1 Cob Fresh Corn, removed from the cob
1/2 tsp. Sea Salt
1/4 tsp. Black Pepper
1/2 tsp. Mixed Dried Herbs (I used a salt free Italian Mix)
1 Bunch Fresh Spinach, Chopped
1/8 Cup Fresh Basil, Chopped
2 Small Yams, Peeled and Chopped into half moons
1/4 Cup Goat Cheese
3 Eggs
1/2 Cup Milk of Choice
- Begin by heating the oven to 400 and tossing the yam with 2 tsp of the oil, and a pinch of salt. Roast for 15 minutes or until soft.
- Meanwhile, heat remaining two tsp of oil in a frying pan, and add the leeks and garlic. Cook over medium heat for about 5 minutes or until the leeks begin to become soft. Add the corn and the chopped spinach along with the salt, pepper, and dried herbs, and cook until the spinach is wilted. Stir in the chopped basil.
- Arrange half the yams in the par-baked shell, then add the spinach mixture. Top with remaining yams and the crumbled goat cheese. Mix the eggs with the milk and pour over all the veggies, making sure they are submerged. Bake as instructed above.
Get to know Sophie:
Sophie MacKenzie is a food enthusiast through and through. When she isn't busy , she can be found creating and photographing original recipes for her wholefoods blog, Whole Hearted Eats. Her recipes have been featured on BuzzFeed, Boston Magazine, The Daily Good, as well as being named one of the 25 best food Instagram accounts by Daily Burn. During the rare moments she isn't jumping on tables photographing her meals, she enjoys gardening, watching bad action films, and sprouting anything she can get her hands on.
Learn more from Sophie. Check out Wholehearted Eats.
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