Edible Aria has been reviewed by Meatless Monday
Yellow and green zucchini, bell peppers and scallions in an egg and cream custard with mace and a pinch of red pepper flakes in a whole wheat shell..
For the pie dough (adapted from Michael Ruhlman)
6 oz whole wheat flour
4 oz (1 stick) pastured butter
1 oz filtered ice water
1/4 tsp sea salt
Combine the flour and butter in a mixing bowl and rub the butter into small beads. Add the ice water and salt and mix gently until just combined. Refrigerate 15 minutes until ready to roll out. Roll the dough out to about 1/8 inch thickness and place inside of a buttered glass or ceramic pie tin. Use a fork to poke a few holes in the bottom of the crust to allow the steam to escape, then bake blind at 325 degrees for 10 minutes. Set aside to cool.
For the filling
Lightly sauté sliced green and golden zucchini, scallions and bell peppers in a little olive oil until just softened. Seat aside to drain.
Mix together 4 pastured eggs, 1 cup fresh milk, 1 cup fresh cream, 1/2 teaspoon mace, 1/4 teaspoon red pepper flakes and season with sea salt and cracked pepper.
Spread the drained vegetables evenly on the bottom of the crust. Fill the shell with the custard mixture and bake at 325 degrees for about 75 minutes or until set in the middle. Don’t overcook.
Allow to cool, then refrigerate overnight. Serve cold with a wedge of cheese and some fruit or reheat slices in a 375 degree oven for 10 minutes.