This Easy Savory Summer Squash Pie is a delicious way to enjoy fresh squash. With a flaky crust and a mix of cheese, eggs, and spices, it’s perfect for lunch or dinner!
Every bite is cozy and comforting. I love serving it warm, maybe with a light salad on the side. It’s such a hit that it rarely lasts long in my house—what can I say, we just can’t resist! 😄
Key Ingredients & Substitutions
Summer squash: Both yellow squash and zucchini work well here. If you only have one type on hand, just use that! You can also try other veggies like bell peppers or spinach for a different twist.
Cheese: I usually go for cheddar for its great melting qualities, but mozzarella or a cheese blend works nicely too. For a lower-fat option, consider using a reduced-fat cheese or nutritional yeast for flavor without the calories.
Pie crust: A pre-made crust is super convenient, but if you’re feeling adventurous, homemade crust is delightful too. You can even use a gluten-free crust if needed, or try a cauliflower crust for something lighter!
Sausage or bacon: If you’re looking for a vegetarian version, simply skip the meat. You could add extra veggies or some cooked lentils for protein instead.
How Do I Get the Perfect Texture in My Summer Squash Pie?
The key to a delicious savory pie is ensuring the filling is well-prepared before baking. Here are some steps to follow:
- Cook the onion and garlic until soft, which adds a flavor base to your filling.
- Sauté the diced summer squash to remove excess moisture. This helps prevent a soggy pie. Just a few minutes of cooking will do!
- Let the filling cool slightly before adding it to the egg mixture. This helps maintain the texture.
- Pour the mixed filling into the crust gently, ensuring an even distribution so it cooks evenly.
With these tips, you should achieve a lovely pie with a creamy filling and perfectly cooked crust! Enjoy your cooking! 😊
Easy Savory Summer Squash Pie
Ingredients:
- 1 pre-made pie crust (or homemade, enough for a 9-inch pie pan)
- 2 medium summer squash (yellow squash or zucchini), diced
- 1 cup cherry tomatoes, quartered
- 1/2 cup onion, finely chopped
- 1/2 cup cooked sausage or bacon, crumbled (optional)
- 3 large eggs
- 1 cup shredded cheese (such as cheddar, mozzarella, or a blend)
- 1/2 cup milk or half-and-half
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried thyme or Italian seasoning
- Fresh parsley or basil for garnish (optional)
Time Needed:
This dish takes about 15 minutes for preparation and 35-40 minutes to bake, totaling around 1 hour. Perfect for a quick yet satisfying meal!
Instructions:
1. Preheat the Oven and Prepare the Crust:
Start by preheating your oven to 375°F (190°C). While it’s heating, place your pie crust in a 9-inch pie dish. If you’re using a homemade crust, roll it out and fit it into the dish, then set it aside.
2. Sauté the Vegetables:
In a medium skillet, heat the olive oil over medium heat. Once hot, add the chopped onion and minced garlic. Sauté them until they are soft and fragrant, about 3-4 minutes. Then, add the diced summer squash and cook for an additional 5-7 minutes until just tender. Once done, remove from heat and let it cool a bit.
3. Prepare the Egg Mixture:
In a large bowl, whisk together the eggs, milk (or half-and-half), salt, black pepper, and dried thyme or Italian seasoning. This mixture will be the base of your pie filling.
4. Combine the Filling:
Stir the cooled squash mixture, quartered cherry tomatoes, crumbled sausage or bacon (if you’re using it), and shredded cheese into the egg mixture. Make sure it’s well combined!
5. Fill the Pie Crust:
Now, pour the filling evenly into your prepared pie crust. Spread it gently to make sure it’s balanced—not too high on one side!
6. Bake the Pie:
Place the pie in the preheated oven and bake for 35-40 minutes. The filling should be set, and the crust will turn a lovely golden brown when done.
7. Cool and Serve:
Once baked, take it out of the oven and let the pie cool for about 5-10 minutes before slicing. This will help it hold its shape when you cut it. If you like, garnish with fresh parsley or basil before serving.
Enjoy your Easy Savory Summer Squash Pie as a delightful seasonal meal! 😋
FAQ for Easy Savory Summer Squash Pie
Can I Use Other Vegetables in This Recipe?
Absolutely! Feel free to mix in other vegetables such as bell peppers, spinach, or mushrooms. Just make sure to sauté them to reduce moisture and ensure they cook well in the pie.
Can I Prepare This Pie Ahead of Time?
Yes! You can prepare the filling and assemble the pie a day in advance. Just cover it and store it in the refrigerator. When you’re ready to bake, let it sit at room temperature for about 30 minutes before popping it in the oven.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm all slices gently in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
Can I Freeze This Savory Pie?
Yes, you can freeze the pie! After baking and cooling, wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. To reheat, thaw it in the fridge overnight and then warm it in the oven or microwave.
