Vegetable Custard Pie | Emerils.com

Ingredients

• 1 prepared 10-inch pie shell in a tart pan
• 1 tablespoon olive oil
• 1 cup sliced wild mushrooms
• 2 tablespoons minced shallots
• 1 tablespoon minced garlic
• 2 grilled medium red onion slices
• 5 grilled eggplant slices
• 10 grilled zucchini slices
• 10 grilled yellow squash slices
• 4 Italian Roma tomatoes, roasted and cut into a julienne
• 4 egg yolks
• 2 cups heavy cream
• 1/2 cup grated Parmigiano-Reggiano cheese
• 2 tablespoons chopped parsley
• Salt and pepper
• 1 cup carrot puree, warm, recipe follows
• 1/4 cup grated Parmigiano-Reggiano cheese
• 2 tablespoons chopped green onions
• 2 tablespoons brunoise red peppers
• 2 tablespoons brunoise yellow peppers
• Carrot Puree: Cook 3 small or 2 large carrots and puree in blender