Oh the anxiety.
So I called my mom. Zucchini pie is always good she said. I called my sister Super G and asked her what to make. Zucchini Pie, she responded. I'd only barely even heard of Zucchini Pie. So Super G talked me through the ingredient list as I wandered through Meier. First major trauma came in the produce department. The zucchini were small and shriveled and far from fresh and tasty looking. Super G suggested broccoli. But she said if I went with broccoli I needed to change the cheese to cheddar too. Oh boy. So the next major trauma happened when I realized I'd never actually bought crescent rolls before. I had no idea what they looked like or where to find them. I'm a freak. I know this. Super G talked me off that cliff and then I went home and discovered another trauma. I didn't have the recipe for Zucchini Pie. Crap.
Remember I mentioned how my mom had given us all cookbooks she had written out good recipes in? Well the Brain has a problem with lactose and although it was in everyone else's cookbook, Mom figured something laden with cheese was probably not something I'd be making and she left it out of my cookbook. Fortunately, I called Mom and she quick emailed it to me. Whew. I then took a long nap.
Sunday came around and I have to say, Zucchini Pie, er Broccoli Pie is one easy and delicious recipe to make. It's not horrible bad for you, but it's apparently no fail and it's really very delicious. And now if I invite people over for brunch I know of at least one thing I can make and have it all go smoothly!
an adaptation of a family recipe
1 8oz package of Crescent Rolls (use the Pillsbury type)
4 cups chopped broccoli
1 cup diced onion
2 Tbsp butter
2 eggs well beaten
8oz package shredded cheddar cheese
1/2 tsp salt
1/2 tsp pepper
1/4 tsp basil
1/4 tsp oregano
1/4 tsp garlic powder
2 tsp Dijon mustard
Preheat oven to 375 degrees F.
Over medium-high heat saute vegetables and onion in butter until tender, approximately 8 minutes. Add spices except mustard and stir well. In a large bowl combine eggs and cheese. Add vegetables to cheese mixture and combine thoroughly. Separate crescents into triangles. Smoosh dough into bottom and up sides of ungreased 10 inch pie pan. Press seams to seal completely. Spread mustard on bottom of crust. Fold in vegetables and cheese mixture. Cook for 18-20 minutes or until knife inserted in center comes out clean.
Note: cover edge of crust with tin foil strips the last 5 minutes of baking if crust becomes too brown.