This Easy Savory Summer Squash Pie is a tasty treat perfect for warm weather. Made with fresh squash, cheese, and herbs, it’s both light and filling!
It’s so simple to whip up! I love to slice it warm and enjoy it with a salad. Plus, it’s a great way to use up all those summer veggies—thank you, garden!
Key Ingredients & Substitutions
Summer Squash: Yellow and green squash are perfect for this pie. If you can’t find them, zucchini or pattypan squash works well too. I often mix different types for added color!
Cheese: I love using a blend of mozzarella and cheddar, but feel free to try feta or goat cheese for a different flavor. It’s fun to experiment based on what you have in the fridge!
Sausage or Bacon: If you want to keep it meat-free, leave out the sausage or swap it for mushrooms or spinach. Both add great texture and flavor without the meat!
Milk: You can use non-dairy versions like almond, soy, or oat milk. I find they work well and still provide creaminess, especially in savory dishes!
How Can I Achieve the Perfect Pie Crust?
The pie crust is the foundation of this dish. Whether you go homemade or store-bought, here are a few tips to make it great.
- For homemade crust, keep your ingredients cold. This helps achieve a flaky texture.
- When rolling out, make sure to flour your surface to prevent sticking.
- Pricking the crust with a fork before baking helps it stay flat and avoids bubbling.
By taking these steps, your crust will be delicious and perfectly support the savory filling!
Easy Savory Summer Squash Pie
Ingredients You’ll Need:
For the Pie:
- 1 pre-made pie crust (9-inch) or homemade pie dough
- 2 cups summer squash (yellow and green), diced
- 1 cup cherry tomatoes, quartered
- 1 small onion, finely chopped
- 1/2 cup cooked sausage or bacon, crumbled (optional)
- 1 cup shredded cheese (such as mozzarella, cheddar, or a blend)
- 3 large eggs
- 1 cup milk or half-and-half
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano or Italian seasoning
- Salt and pepper to taste
- Fresh herbs for garnish (optional, e.g., parsley or basil)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and about 40 minutes for baking. Altogether, you’re looking at around 55 minutes from start to finish. A quick and satisfying dish perfect for your busy summer days!
Step-by-Step Instructions:
1. Prepare the Oven and Pie Crust:
Start by preheating your oven to 375°F (190°C). If you are using a homemade pie crust, roll it out and press it into a 9-inch pie dish. Make sure to trim or crimp the edges neatly. For a pre-made crust, simply place it in the pie dish and prick the bottom with a fork to prevent bubbling.
2. Cook the Veggies:
In a medium skillet, heat the olive oil over medium heat. Add the chopped onions and minced garlic, sautéing them until they’re translucent and fragrant, which should take about 3-4 minutes. Next, toss in the diced summer squash and cook for another 5-6 minutes until they start to soften. Season everything with salt, pepper, and the dried oregano or Italian seasoning. Once done, remove from heat and set aside.
3. Whisk the Eggs and Assemble:
In a large mixing bowl, whisk together the eggs and milk, adding a pinch of salt and pepper to taste. Now it’s time to layer! Spread the cooked vegetable mixture evenly over the pie crust. If you’re using sausage or bacon, sprinkle that over the veggies, then add the quartered cherry tomatoes and the shredded cheese.
4. Pour and Bake:
Gently pour the egg and milk mixture over the filling, allowing it to seep into the gaps. Place the pie in the preheated oven and bake for 35-40 minutes. You’ll know it’s done when the filling is set and the crust is a lovely golden brown.
5. Cool and Enjoy:
Once baked, remove the pie from the oven and let it cool for a few minutes before slicing. For an extra touch, garnish with fresh herbs if you’d like. Serve warm and enjoy every delicious bite!
Enjoy your delicious Easy Savory Summer Squash Pie!
FAQ for Easy Savory Summer Squash Pie
Can I Use Different Vegetables in This Pie?
Absolutely! Feel free to substitute or add other veggies like bell peppers, spinach, or mushrooms. Just make sure to adjust the cooking time slightly if you add denser vegetables like carrots.
Can I Make This Pie Ahead of Time?
Yes! You can prepare the pie a day in advance and refrigerate it before baking. Just cover it tightly with plastic wrap or aluminum foil. Bake it the next day; it may need a few extra minutes in the oven if it’s cold from the fridge.
How To Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently in the oven at 350°F (175°C) or in the microwave until heated through.
Can I Freeze The Pie?
Yes, you can freeze the unbaked pie! Wrap it tightly in plastic wrap and aluminum foil. When you’re ready to bake, there’s no need to thaw; just add 10-15 minutes to the baking time if you bake it straight from the freezer.
