This Easy Savory Summer Squash Pie is a tasty dish filled with fresh summer squash, cheese, and spices all in a flaky crust. It’s perfect for a light lunch or dinner!
I love serving this pie warm with a side salad. It’s so easy to whip up, and you can impress your friends without breaking a sweat. Who doesn’t love a good pie? 😄
Key Ingredients & Substitutions
Summer Squash: Both yellow squash and zucchini work well in this recipe. If you can’t find them, try using eggplant or bell peppers for a different twist. Each vegetable adds its unique flavor and texture!
Cheese: I usually go for a mix of cheddar and mozzarella for a nice blend of flavor and creaminess. If you’re looking to cut down on fat, try low-fat cheese or omit it altogether. Nutritional yeast is a great cheese alternative for a dairy-free option!
Crust: While a pre-made pie crust is super convenient, you can also use a puff pastry for a flakier texture. Alternatively, a gluten-free crust can work if you have dietary restrictions. Just make sure it’s sturdy enough to hold the filling!
How Do I Ensure the Filling Sets Perfectly?
Achieving the right texture in your savory pie is all about the filling. Here’s how you can do it:
- Make sure your vegetables are cooked until tender before adding them to the pie. This prevents excess water from making your filling soggy.
- Whisk the eggs and milk well together until they are fully combined—this will help the filling bind together nicely.
- Don’t skip letting the pie cool for a few minutes after baking! This helps the filling firm up for easier slicing.
Easy Savory Summer Squash Pie
Ingredients You’ll Need:
For The Pie:
- 1 pie crust (store-bought or homemade)
- 2 medium summer squash (yellow and/or zucchini), diced
- 1 cup grape or cherry tomatoes, halved
- 1/2 cup cooked and crumbled sausage or bacon (optional)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 large eggs
- 1 cup milk or half-and-half
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 tsp dried Italian herbs or dried basil (optional)
- Fresh parsley or basil for garnish (optional)
How Much Time Will You Need?
This delightful savory pie will take approximately 15 minutes to prepare and about 35-40 minutes to bake. Altogether, you’ll spend around 1 hour enjoying the deliciousness of your creation!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 375°F (190°C). This way, it will be perfectly hot when your pie is ready to bake!
2. Prepare the Crust:
Take your pie crust and roll it out if necessary. Place it in a 9-inch pie dish, pressing it gently against the bottom and sides. Trim or crimp the edges as you like and set it aside while you prepare the filling.
3. Cook the Vegetables:
In a large skillet, warm the olive oil over medium heat. Add the finely chopped onion and sauté until it’s translucent, about 3-4 minutes. Then, toss in the minced garlic and cook for another 30 seconds until it’s fragrant!
4. Add the Squash:
Next, add the diced summer squash to your skillet. Cook while stirring occasionally until tender, which should take about 5-7 minutes. Season the mixture with salt, pepper, and any dried herbs you’d like to use.
5. Incorporate Optional Meat:
If you’re using sausage or bacon, stir it into the skillet with the cooked vegetables and mix everything together before removing it from the heat.
6. Mix the Egg Filling:
In a medium bowl, whisk together the eggs and milk until they are well blended. Next, add the shredded cheese and grated Parmesan, stirring until combined.
7. Assemble the Pie:
Spread the cooked vegetable and meat mixture evenly in the pie crust. Scatter the halved tomatoes on top, then pour the creamy egg mixture over everything.
8. Bake the Pie:
Place your assembled pie in the preheated oven and bake for 35-40 minutes, or until the filling is set and the crust has turned a lovely golden brown.
9. Cool and Serve:
Once baked, allow the pie to cool for 5-10 minutes before slicing. If you’d like, garnish with fresh parsley or basil before serving!
Enjoy your warm or room temperature savory summer squash pie—perfect for any meal! 😋
Frequently Asked Questions (FAQ)
Can I Use Different Types of Cheese?
Absolutely! Feel free to mix and match your favorite cheeses. For a sharper flavor, you can use Gruyère or feta, and for a creamier base, try using cream cheese. Just keep the total amount around 1 cup for the best texture!
What Can I Use Instead of Eggs?
If you’re looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce, 1/4 cup of silken tofu blended until smooth, or a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, let it sit for about 5 minutes). Each option will give a slightly different results, but they’re all great alternatives!
How Can I Store Leftovers?
Store any leftover pie in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the microwave or warm them in the oven covered with foil at 350°F (175°C) until heated through.
Can I Add Other Vegetables?
Definitely! Feel free to get creative. Spinach, bell peppers, or mushrooms would make fantastic additions or substitutions. Just be sure to cook any extra vegetables so that they release moisture before adding them to the pie!
