Really any combination of vegetables and cheese can be used here. The great part is the crust. I use Deborah Madison's recipe for olive oil pie crust. While she has you roll it out, and prepare for inevitable breakage, I mix the whole thing together in the pie plate and press it out with my fingers. The crust is nutty and crumbly, almost like a savory graham cracker crust. This makes for a simple and comforting dinner after a long day of work.

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