Here is a great lunch for those summer days of great vegetables. If you don’t have to drive have a glass of wine with it.

Ingredients

• 1-cage free Egg.

• 2 small Pie Crusts.

• 6 Oz. Cherry Tomatoes

• 1-bunch of Chives.

• 3-cloves Garlic.

• 1-Red Onion.

• 1-Summer Squash.

• ½ cup Ricotta Cheese.

• 4-Oz. Mozzarella Cheese.

• Olive Oil

Mise en place 

• Peel and finely slice the Onion. I used a mandolin.

• Half the Tomatoes into a bowl and season with salt and pepper.

• Peel and slice the Garlic.

• Finely slice the Squash. I used mandolin.

• Finely slice the Chives.

• Tear the Mozzarella into small pieces.

Cooking 

• Preheat oven to 425.

• Heat 1-Tsp. Olive Oil in a frying pan and cook the Onions and Garlic for 4 minutes stirring frequently.

• Add the Squash to the pan and continue stirring frequently for 2 minutes more.

• Add the Tomatoes and continue stirring frequently. Then turn off the heat.

• Wisk 2 Tbsp. Olive Oil, the Egg, the Ricotta Cheese, and 2 Tbsp. water until smooth. Then add the cooked vegetables and gently fold together.

• Spoon the mixture into the 2 pie shells, place the shells on a cookie sheet, and bake for 11 minutes.

• Then remove from the oven and top with the torn-up Return to the oven but watch it to make sure the pie crust does not burn but is a golden brown and the Mozzarella has melted.

• Remove from the oven for at least 5 minutes. Then garnish with some of the chives and serve with fruity white wine. I used a Chenin Blanc.