Zucchini, Fennel and Andouille Pie

In From Asparagus to Zucchini. Makes 6-8 servings. Recipe contains dairy and eggs.

Ingredients:

• 1/2 T. butter, softened
• 3 T. bread crumbs
• 1 T. olive oil
• 3/4 C. diced onion
• 3/4 C. diced fennel bulb
• 1 t. minced garlic
• 2 C. diced zucchini
• 1 link (4 ozs) andouille sausage
• 1/2 t. crushed fennel seed
• salt and pepper
• 3-4 ounces swiss cheese
• 3 large eggs
• 1/2 C. milk

Steps:

1. Heat oven to 350 degrees. Generously grease a pie plate with the butter. Sprinkle bread crumbs over buttered areas.
2. Heat olive oil in skillet over medium flame. Add onion, fennel and garlic; saute until vegetables are partially tender, about 5 minutes. Raise heat to medium-high; stir in zucchini, andouille, fennel seed, and salt and pepper to taste. Saute until zucchini is tender, 3-5 minutes. Spread mixture on platter; cool 10 minutes.
3. Meanwhile, grate cheese; sprinkle 2/3 of it into pie pan.
4. Beat eggs with milk in bowl. Stir cooled vegetable mixture into egg mixture; pour into pan. Sprinkle remaining cheese on top. Rim outer edge of pie filling with garnish choice. Bake until set, about 30 minutes. Cool 10 minutes before serving.