Jeanne Lemlin sets the standard for accessible and appealing vegetarian cooking. Vegetarian Classics is Jeanne's most useful and comprehensive book to date: an essential collection of 300 no-fail recipes for soups, salads, sandwiches, pastas, pizzas, calzones, casseroles, stir-fries, stove-top dishes, sides, snacks, desserts, and breakfasts. Each recipe is deeply satisfying and surprisingly simple, reflecting Jeanne's trademark dedication to uncomplicated techniques and unparalleled flavor.
Here's another easy pie with a bread crumb crust. The three vegetables mentioned in the title of this pie are noteworthy for their compatible flavors and stunning color contrasts. A wedge of this savory tart is superb alongside a mount of Pesto Mashed Potatoes.
Servings: 4
1/2 tablespoon butter, at room temperature
1/4 cup dry bread crumbs
1 tablespoon olive oil
1 red bell pepper, cut into 1/2-inch dice
4 large garlic cloves, minced
3 medium yellow squash, quartered vertically and thinly sliced
1 (10-ounce) package triple-washed spinach, stems discarded and leaves torn, or one 10-ounce box frozen chopped spinach, defrosted and squeezed dry
3 large eggs
1/4 cup milk
1/4 teaspoon salt
Generous seasoning freshly ground black pepper
1 1/2 cups grated Swiss cheese
Slather the butter all over the inside of a 9- inch pie plate. Sprinkle the bread crumbs on the plate, then rotate the plate so the crumbs adhere to the sides and bottom. A thicker layer of crumbs on the bottom is okay.
Heat the oil in a large skillet over medium heat. Add the red pepper and cover the pan. Cook 5 minutes, tossing occasionally. Add the garlic and cook, uncovered, for 2 minutes.
Mix in the squash and saute, tossing often, until the squash is tender, about 10 minutes.
If you are using fresh spinach, pile it on and cover the pan. Cook 2 minutes, or until the spinach wilts. If any juices are on the bottom of the pan, raise the heat and let them evaporate. If you are using frozen spinach, add it and cook until all its liquid evaporates, about 3 minutes. Let the mixture cool.
Preheat the oven to 375 degrees.
Beat the eggs in a large bowl. Stir in the milk, salt, pepper, and cooled vegetables. Spoon half the mixture into the prepared pie plate. Sprinkle on 1 cup cheese. Spoon on the remaining mixture and top with the remaining cheese.
Bake 30 minutes, or until a knife inserted in the center comes out clean. Cool 15 minutes before cutting the pie into wedges.
