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1
TO MAKE PASTRY BY HAND: In a medium bowl, mix flour and salt.
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2
Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs.
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3
In a small bowl, whisk together water and egg yolk.
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4
Add to flour mixture and stir with a fork until flour clumps together to form a dough.
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5
TO MAKE PASTRY IN A FOOD PROCESSOR: Place flour and salt in food processor and process for 1 second.
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6
Add butter and pulse on/off until mixture resembles coarse crumbs.
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7
In a small bowl, whisk together water and egg yolk.
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8
With motor running, add egg mixture through feed tube and process just until dough leaves side of bowl and forms a ball.
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9
Gather dough into a ball and flatten into a disk.
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10
Wrap in plastic and chill for 10 minutes.
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11
Preheat oven to 350 F. Pat dough into bottom and up sides of a 10 inch deep dish pie pan or quiche pan.
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12
Crimp pastry edges.
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13
Line pastry shell with aluminum foil and fill with pie weights or dried beans.
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14
Bake for 15 minutes.
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15
Remove foil and weights.
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16
Bake 10 minutes more.
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17
Remove from oven and let cool on a wire rack.
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18
TO MAKE FILLING: In a large bowl, whisk eggs until frothy.
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19
Whisk in sour cream.
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20
Stir in cheese, green onions, hot pepper sauce, salt, if desired, and pepper.
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21
Set aside.
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22
Arrange 1 1/2 cups zucchini slices alternating with 1 1/2 cups yellow squash slices overlapping in concentric circles over bottom of cooled pie shell.
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23
Pour egg mixture over squash.
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24
Top with onions.
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25
Bake, uncovered, for 25 to 30 minutes, until mixture is set and top is browned.
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26
Let cool on a wire rack for 5 minutes before cutting into wedges.
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27
Heartland Cooking Casseroles
