This easy summer squash pie is a tasty treat packed with fresh flavors! Made with squash, cheese, and herbs, it’s like a hug from your garden on a plate.
It’s perfect for warm days, and the best part? You can enjoy it hot or cold! I love serving it at picnics, and let’s be real, it tastes even better with a side of good company. 🌞
Key Ingredients & Substitutions
Summer Squash: A mix of yellow squash and zucchini gives great flavor and texture. If you can’t find both, use just one type! Other veggies like spinach or mushrooms also work well for variety.
Cheese: I love using a blend of cheddar and mozzarella for creaminess and flavor. If you’re dairy-free, try a vegan cheese or nutritional yeast for a cheesy flavor.
Sausage or Bacon: While optional, I like adding cooked sausage for extra heartiness. If you want a vegetarian option, you might try crumbled tofu or tempeh instead!
Milk or Half-and-Half: Substitute with plant-based milk like almond or oat milk for a lighter version. Just make sure it’s unsweetened!
How Do I Ensure My Pie Crust is Perfect?
Getting the pie crust right is key for this recipe! To avoid a soggy bottom, here are some simple tips:
- Make sure to pre-bake (blind bake) your crust for about 10 minutes before adding the filling. This helps firm it up.
- Use a fork to poke holes in the crust before baking; this prevents bubbling.
- Keep an eye on it while it’s baking, so it doesn’t burn!
With these tips, your crust will be deliciously crisp, complementing the filling perfectly! Enjoy your baking! 🍽️
How to Make Easy Savory Summer Squash Pie
Ingredients You’ll Need:
For the Pie:
- 1 prepared pie crust (9-inch)
- 2 cups summer squash, diced (a mix of yellow squash and zucchini)
- 1 cup cherry tomatoes, halved
- 1 small onion, finely chopped
- 1 bell pepper, diced
- 3 large eggs
- 1 cup milk or half-and-half
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 1/2 cup cooked sausage or bacon, crumbled (optional)
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried oregano or Italian seasoning
- Salt and pepper, to taste
How Much Time Will You Need?
This delightful pie takes about 15 minutes of prep time and 35-45 minutes to bake, making the total time around 1 hour. After baking, it’s best to let it cool for 10-15 minutes before digging in. Perfect for a quick weeknight dinner or a weekend brunch with friends!
Step-by-Step Instructions:
1. Prepping the Oven and Crust:
Start by preheating your oven to 375°F (190°C). While that’s warming up, take your prepared pie crust and place it in a 9-inch pie dish. Feel free to trim and crimp the edges to your liking. Set it aside while you get the filling ready!
2. Cooking the Vegetables:
In a skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic. Sauté them for about 2-3 minutes, or until they are nice and translucent. Then, toss in the diced summer squash and bell pepper. Keep stirring occasionally for about 5-7 minutes until the veggies are slightly softened. Once done, remove from heat and set aside.
3. Mixing the Egg Mixture:
In a large bowl, crack in the eggs and add the milk (or half-and-half). Then, sprinkle in the dried oregano, salt, and pepper. Whisk everything together until it’s well combined, and set this aside for later.
4. Assembling the Pie:
Spread the cooked vegetable mixture evenly over the pie crust, making sure it covers the crust evenly. Next, arrange the halved cherry tomatoes and, if you’d like to add them, sprinkle the cooked sausage or bacon on top of the vegetables. Lastly, sprinkle the shredded cheese all over the top!
5. Pouring the Egg Mixture:
Now it’s time to pour that egg mixture you prepared earlier evenly over all the layers in the pie dish. It will soak into the veggies and cheese, making it delicious!
6. Baking the Pie:
Place your pie in the preheated oven and bake for 35-45 minutes, checking for doneness. You’ll know it’s ready when the top is golden brown and the pie is set. If you gently shake the pie, it should not wobble in the center.
7. Cooling and Serving:
Once baked, take your savory summer squash pie out of the oven and let it cool for about 10-15 minutes. This waiting time helps it set a little more. Then, slice it up and serve! It’s delicious warm or at room temperature, making it a great option for lunches or gatherings.
Enjoy your savory summer squash pie with a side salad or on its own as a simple yet satisfying meal! Happy cooking! 🍽️
FAQ about Easy Savory Summer Squash Pie
Can I Use Frozen Summer Squash Instead of Fresh?
Yes, you can use frozen summer squash, but make sure it’s fully thawed and drained of excess moisture before adding it to the filling. This will help prevent a soggy pie!
How Can I Make This Pie Gluten-Free?
To make a gluten-free version, simply replace the regular pie crust with a gluten-free pie crust. You can find pre-made gluten-free options at most grocery stores or make your own using gluten-free flour.
Can I Add Other Vegetables?
Absolutely! Feel free to mix in other vegetables like spinach, broccoli, or mushrooms based on your taste preference. Just make sure to sauté them until they’re softened before adding to the pie for the best texture.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, pop it in the microwave or warm in the oven at 350°F until heated through. Enjoy it as a quick meal or snack!
