This tasty summer squash pie is packed with fresh veggies and comes together easily! It’s a delightful mix of flavors with a flaky crust that makes it perfect for any meal.
I love how light and colorful it is! Plus, it’s a fun way to sneak in some extra veggies. I serve it warm or cold—it’s good either way and always disappears quickly! 😄
Key Ingredients & Substitutions
Summer Squash: Both yellow and green squash add color and flavor. If they’re not available, zucchini is a great substitute. You can also use roasted bell peppers for a slightly different taste.
Cheese: I recommend a blend of cheddar and mozzarella for great flavor and meltiness. If you’re looking for a dairy-free option, try using a plant-based cheese or simply omit it for a lighter pie.
Eggs: Large eggs add richness to the filling. If you’re vegan, consider a commercial egg replacer mixed with water or use silken tofu blended until smooth for binding.
Sausage or Bacon: For a vegetarian version, you can skip the meat or substitute with cooked lentils or chopped mushrooms to maintain that hearty feel.
How Do You Ensure Your Pie Crust Is Perfectly Cooked?
Getting a great pie crust can be tricky, but with a few pointers, you’ll do fine! First, make sure to loosely fit your crust into the pie dish without stretching it. This prevents shrinkage during baking.
- Pre-bake the crust for 10 minutes at 375°F (190°C) before adding the filling. This keeps it crisp.
- Check that the edges don’t burn. You can cover them with foil if necessary.
- Make sure to place the filled pie on a baking sheet to catch any drips!
Easy Savory Summer Squash Pie Recipe
Ingredients You’ll Need:
For the Pie:
- 1 prepared pie crust (9-inch)
- 2 cups summer squash (yellow and green), diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red bell pepper, diced
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 3 large eggs
- 1 cup milk or half-and-half
- 1/2 cup cooked sausage or bacon bits (optional)
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried thyme or Italian seasoning
- Fresh parsley or basil (for garnish, optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and another 35-40 minutes to bake. After baking, allow the pie to cool for about 10 minutes before serving. So, in total, expect about 1 hour of cooking time plus a little extra if you’re waiting for it to cool!
Step-by-Step Instructions:
1. Prep the Oven and Pie Crust:
Start by preheating your oven to 375°F (190°C). While the oven warms up, prepare your pie crust by fitting it into a 9-inch pie plate. You can trim and flute the edges to make it look pretty if you’d like!
2. Sauté the Veggies:
In a large skillet, pour in the olive oil and heat it over medium heat. Add the chopped onions and minced garlic. Sauté for about 3-4 minutes until the onions turn translucent and fragrant.
3. Add More Veggies:
Now, toss in the diced summer squash, bell pepper, and cherry tomatoes. Cook everything together for about 5-7 minutes until the veggies start to soften. Season them with salt, pepper, and dried thyme or Italian seasoning.
4. Mix in Optional Meat:
If you’re adding cooked sausage or bacon, stir it in now to combine well with the vegetables. Once mixed, remove the skillet from heat and let it cool a bit.
5. Create the Egg Mixture:
In a medium bowl, whisk together the eggs and milk until it’s all blended up nicely. This mixture will help bind everything in the pie.
6. Assemble the Pie:
Evenly layer the cooled vegetable mixture into the prepared pie crust. Then sprinkle the shredded cheese over the top. Pour the egg and milk mixture gently over everything, making sure it saturates the veggies.
7. Bake:
Place your pie on a baking sheet (to catch any spills) and pop it in the oven. Bake for 35-40 minutes or until the filling is set and the crust is golden brown.
8. Cool and Serve:
Once it’s done baking, carefully remove the pie from the oven. Let it cool for about 10 minutes, then slice it up. Garnish with fresh parsley or basil if you’d like, and serve either warm or at room temperature.
Enjoy your delicious and colorful Easy Savory Summer Squash Pie!
FAQ for Easy Savory Summer Squash Pie
Can I Use Different Vegetables in This Recipe?
Absolutely! You can customize the pie with other seasonal vegetables like zucchini, spinach, or bell peppers. Just be sure to adjust the cooking time if you’re using any denser veggies that may take longer to soften.
How Do I Store Leftover Pie?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm slices in the microwave or bake at 350°F (175°C) for about 10-15 minutes until heated through.
Can I Make This Pie Ahead of Time?
Yes! You can prepare the pie up to the baking step a day in advance. Cover it well and refrigerate. When ready to bake, let it sit at room temperature for about 15 minutes before placing it in the oven.
Is It Possible to Make This Recipe Gluten-Free?
Definitely! Just swap out the regular pie crust for a gluten-free one. There are many great store-bought options or you can make your own using gluten-free flour.
