This Easy Savory Summer Squash Pie is a delightful dish packed with fresh squash, cheese, and herbs, all tucked into a flaky crust. It’s perfect for summer gatherings!
I love how quick it is to whip up! Just mix, pour, and bake. Plus, it’s a great way to sneak some veggies into a tasty treat—your friends won’t even notice! 😄
Key Ingredients & Substitutions
Summer Squash: I like using a mix of yellow squash and zucchini for color and texture. You can substitute with other vegetables like eggplant or even spinach if you want to change things up!
Pie Crust: Feel free to use a store-bought crust for convenience. If you’re gluten-free, a gluten-free pie crust works too—just check the package instructions for best baking times.
Cheese: Mozzarella is a crowd favorite for its melty texture, but you could use cheddar or a dairy-free cheese option if you’re lactose intolerant.
Protein: The sausage or bacon adds great flavor, but you can skip it for a vegetarian option. Try adding cooked lentils or chickpeas for some added protein!
How Do I Get the Perfect Texture for My Pie Filling?
The filling’s texture is key for a delicious pie. Start by cooking the vegetables to remove excess moisture. This prevents a soggy bottom. Here’s how:
- Use medium heat to sauté the garlic and onion; this brings out their flavors without burning.
- Cook the squash and zucchini for just enough time to become tender but not too soft, about 5-7 minutes.
- Let the veggies cool slightly before mixing with the egg mixture—this helps keep everything nicely blended!
How to Make an Easy Savory Summer Squash Pie
Ingredients You’ll Need:
For the Pie:
- 1 deep-dish pie crust (store-bought or homemade)
- 2 medium summer squash (yellow and/or green), diced
- 1 medium zucchini, diced
- 1 medium tomato, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup cooked sausage or bacon, chopped (optional for added savoriness)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 3 large eggs
- 1 cup half-and-half or whole milk
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 1 teaspoon dried oregano or Italian seasoning
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley, chopped for garnish (optional)
How Much Time Will You Need?
This savory pie takes about 15 minutes of prep time, with an additional 35-40 minutes to bake. Total, you’re looking at about 1 hour for a delicious homemade pie that’s perfect for lunch or dinner!
Step-by-Step Instructions:
1. Prepare the Oven and Pie Crust:
Start by preheating your oven to 375°F (190°C). While that’s heating up, place your pie crust in a 9-inch pie dish, trimming the edges as needed. This will be the base of your delicious filling!
2. Cook the Aromatics:
In a skillet, drizzle in the olive oil and heat it over medium heat. Add the minced garlic and finely chopped onion, cooking them until they’re soft and fragrant—around 3-4 minutes. This will add a wonderful flavor to your pie.
3. Add the Veggies:
Next, toss in the diced summer squash, zucchini, and red bell pepper. Stir these veggies around in the skillet for about 5-7 minutes until they’re tender. Season with salt, pepper, and oregano for extra flavor. Once cooked, remove the skillet from the heat and let it cool slightly.
4. Mix the Filling:
In a large bowl, whisk together the eggs and half-and-half until smooth. Then stir in the mozzarella and Parmesan cheese for that ooey-gooey texture. Don’t forget to add in the cooled veggies, tomatoes, and optional sausage or bacon. Give it all a good mix, adjusting seasoning with salt and pepper if needed.
5. Assemble the Pie:
Pour your delicious mixture into the prepared pie crust, making sure it’s evenly distributed.
6. Bake It Up:
Place the pie in your preheated oven and bake for about 35-40 minutes, or until the filling is set and the top is a beautiful golden brown. Just the sight of it will make your mouth water!
7. Cool and Serve:
Once done, take the pie out of the oven and let it cool for about 5-10 minutes before slicing. This brief wait helps the filling set a bit more. If you like, garnish your pie with fresh basil or parsley before serving. Enjoy it warm or at room temperature—either way, it’s a delicious treat!
FAQ for Easy Savory Summer Squash Pie
Can I Use Different Vegetables in This Recipe?
Absolutely! Feel free to substitute with other seasonal veggies like spinach, mushrooms, or eggplant. Just keep in mind that different vegetables may require varying cooking times, so adjust accordingly.
How Do I Store Leftovers?
Store any leftover pie in an airtight container in the fridge for up to 3 days. To reheat, pop it in the oven at 350°F (175°C) until warmed through, or microwave individual slices for a quick snack.
Can I Make This Pie Ahead of Time?
Yes, you can prepare the pie and assemble it a day before. Just cover it with plastic wrap and refrigerate. When you’re ready to bake, remove it from the fridge and let it sit at room temperature for about 15-20 minutes before popping it into the oven.
What Can I Serve with This Dish?
This savory pie pairs wonderfully with a simple green salad or roasted vegetables. You could also enjoy it with a dollop of sour cream or a tangy yogurt sauce for added flavor!
