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Golden Vegetable Crust

From Mollie Katzen’s The Enchanted Broccoli Forest


2 cups coarsely-grated summer squash
1/2 cup coarsely grated turnip
1/2 cup coarsely grated carrot
1/2 teaspoon salt
2 tablespoons melted butter
1/3 cup whole wheat flour
(extra butter to melt on top)


  1. Place the grated squash in a colander. Salt it lightly, and let it stand for 10 minutes over a bowl or sink. Squeeze out all excess moisture.
  2. Combine all ingredients and mix well. Transfer mixture to a buttered 9-ich pie pan and form a crust with fork or fingers.
  3. Bake for 40 minutes at 375° F. Midway through baking, brush the top surface with extra melted butter.
  4. Fill crust with quiche batter, or any other savory pie filling you can find or concoct.