This Easy Savory Summer Squash Pie is a real treat! Packed with fresh summer squash, cheese, and herbs, it’s bursting with flavor and perfect for sunny days.
It’s super simple to whip up, and trust me, even the pickiest eaters can’t resist it. Serve it warm or at room temperature, and you’ll have a hit at your next picnic! 🌞
Key Ingredients & Substitutions
Summer Squash: A mix of yellow squash and zucchini gives great flavor. If you can’t find them, you could use eggplant or bell peppers for a different spin. They will add their own unique taste!
Cherry Tomatoes: These burst with sweetness when baked and complement the squash beautifully. If tomatoes aren’t in season, canned diced tomatoes work too. Drain them well to avoid excess moisture.
Cheese: I like using a mix of cheddar and mozzarella for creaminess and taste. If you prefer a lower-fat option, you could use a light cheese. Nutritional yeast is a great dairy-free alternative with a cheesy flavor.
Pie Crust: Pre-made crusts save time, but if you feel adventurous, you can make your own using flour and butter. For a gluten-free option, look for store-bought gluten-free crusts.
How Can I Ensure My Pie Filling is Perfectly Cooked?
The key to a perfectly cooked filling is balancing moisture and cooking time. If your filling has too much moisture, your pie could end up soggy. Here are some easy tips:
- After sautéing the onions and squash, let them cool, so excess moisture evaporates.
- Consider patting your cherry tomatoes dry with paper towels to absorb excess liquid.
- Make sure to bake your pie until it’s golden on top and a knife inserted in the center comes out clean; this ensures the custard has set properly.
Enjoy baking your delicious summer squash pie!
Easy Savory Summer Squash Pie
Ingredients You’ll Need:
For The Pie:
- 1 pre-made pie crust (or homemade if preferred)
- 2 cups summer squash, chopped (a mix of yellow squash and zucchini)
- 1 cup cherry tomatoes, halved
- 1/2 cup onion, finely chopped
- 1/2 cup cooked sausage, crumbled (optional for a savory kick)
- 3 large eggs
- 1 cup milk or half-and-half
- 1 cup shredded cheese (such as cheddar, mozzarella, or a blend)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
- Salt and pepper to taste
How Much Time Will You Need?
This delightful pie takes about 15 minutes to prep and 35-40 minutes to bake. You’ll spend a little time sautéing the veggies and assembling everything, but it’s simple and quick. In total, plan for roughly an hour, including cook and cooling time!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C). This way, it’s nice and hot when you’re ready to bake your pie!
2. Prepare the Pie Crust:
Take the pre-made pie crust and place it in a 9-inch pie dish. If you’re feeling creative, you can make your own crust. Crimp the edges to give it a nice finish, and set it aside for later.
3. Sauté the Veggies:
In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they become translucent and fragrant—about 3-4 minutes. Watch that they don’t burn!
4. Cook the Summer Squash:
Add the chopped summer squash to the skillet and cook for another 5-7 minutes. You want them tender but not mushy. If you’re using sausage, stir it in now and let it cook until heated through.
5. Mix in Cherry Tomatoes and Thyme:
Remove the skillet from the heat and gently stir in the halved cherry tomatoes and thyme. Season this delicious mixture with salt and pepper to your liking. Let it cool slightly so it doesn’t cook the eggs later!
6. Prepare the Egg Mixture:
In a separate bowl, whisk together the eggs and milk until smooth. Add in the shredded cheese and stir to combine. This will make your pie creamy and cheesy!
7. Assemble the Pie:
Spread the cooked vegetable and optional sausage mixture evenly over the pie crust. Then, pour the egg and cheese mixture on top, making sure everything gets covered.
8. Bake to Perfection:
Carefully place your pie in the preheated oven and bake for 35-40 minutes. You’ll know it’s done when the custard is set, and the top is a golden brown color.
9. Cool and Serve:
Once it’s baked, take it out of the oven and let it cool for about 10 minutes. This resting time helps it set up nicely. After that, slice it into wedges and enjoy!
Whether served warm or at room temperature, this savory summer squash pie is sure to impress your family and friends. Happy cooking!
FAQ for Easy Savory Summer Squash Pie
Can I Use Other Vegetables Instead of Summer Squash?
Absolutely! You can substitute summer squash with vegetables like bell peppers, spinach, or even mushrooms. Just make sure to keep the total volume similar (about 2 cups) for the best consistency.
How Do I Store Leftover Pie?
Store any leftover pie in an airtight container in the fridge for up to 3 days. You can reheat it in the oven at 350°F (175°C) for about 15-20 minutes or in the microwave for a quick option.
Can I Make This Pie Ahead of Time?
Yes! You can assemble the pie a day ahead and keep it covered in the fridge. When you’re ready to bake, just pop it in the oven, allowing an extra few minutes for cooking if it’s cold from the fridge.
What Can I Serve with This Pie?
This pie pairs well with a fresh green salad or roasted vegetables for a balanced meal. You could also serve it with a light vinaigrette or a dollop of sour cream on the side for extra flavor!
