10 Layer Fresh Veggie No-Crust Pie
From the Produce Department
- 1 large sweet onion, thinly sliced
- 1/2 cup small yellow summer squash, julienned or spiralized (no seeds)
- 1/2 cup small zucchini julienned or spiralized (no seeds)
- 1-3 tomatoes, sliced (enough to cover pie)
From the Dairy Department
- 2 tbsp butter, unsalted
- 4 eggs
- 2 egg whites
- 1/2 cup whole milk
- 1/4 cup heavy cream
- 1/4 cup sour cream
From the Cheese Department
- 1 cup Jarlsberg cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, shredded or grated
From the Bulk Department
- 2 tsp balsamic vinegar
- 2 tbsp olive oil
- 1 tsp salt (divided in half)
- 2 tsp black pepper (divided in half)
- 2 tbsp oregano, crushed
Preheat oven to 425°F. Coat a 10 or 12-inch baking pan, 2+ inches deep, with a spray version of cooking oil.
Heat the oil and butter over medium heat in a large skillet. Add the onions, ½ teaspoon salt, and 1 teaspoon of pepper. Stir occasionally (7-10 minutes). Once the onions are soft and translucent, add the vinegar, reduce the heat to medium-low, and continue cooking for another 15-20 minutes (or until the onions are caramelized). Be sure to stir onions every few minutes throughout this process to prevent burning. The onions are caramelized when they have turned brown, are slightly gooey, and have a sweet aroma.
While onions are cooking, prep the rest of your ingredients: • Shred the cheeses, but keep them separated. • Spiralize or julienne the two summer squashes. Scrape off any seeds and set them on separate paper towels to absorb extra moisture. • Slice your tomatoes into thin, even slices. Discard the stem and end. If the tomatoes are juicy, remove seeds and dry on paper towels. Note: The reason you want your tomatoes seeded, and squash small, is because excess moisture will make your pie soggy.
Beat the eggs and egg whites in a bowl, add milk, heavy cream, and sour cream and mix again, thoroughly. Set aside.
Create layers in the baking pan – spread each layer evenly over the last. Layer 1: Caramelized onions Layer 2: Jarlsberg cheese Layer 3: Zucchini Layer 4: Mozzarella cheese Layer 5: Egg mixture Layer 6: Yellow Squash Layer 7: Sliced Tomatoes Layer 8: Parmesan cheese Layer 9: The rest of your salt and pepper Layer 10: Crushed oregano
Bake for 35 minutes, or until a knife inserted in the center comes out clean. If additional time is needed, do it in 5-minute increments. Note if you start your onions in a dutch oven, you can layer right into the pot when the onions are done. Then put it straight into the oven to bake. Your baking time may vary.