This Easy Savory Summer Squash Pie is a tasty mix of fresh zucchini and yellow squash, all wrapped in a flaky crust. Perfect for summer picnics or a light dinner!
I love how simple it is to make, and it’s a great way to sneak in some veggies! Add a side salad, and you’ve got a delicious meal that makes everyone happy. 😊
Key Ingredients & Substitutions
Pie Crust: A prepared pie crust saves time, but if you have the time, making a homemade crust can be more rewarding! You can also use phyllo dough for a lighter option.
Zucchini & Yellow Squash: These summer veggies are the stars! If you can’t find them, try using eggplant or bell peppers for a different taste and texture.
Cherry Tomatoes: They add sweetness and color. If they’re out of season, canned diced tomatoes can work well—just drain them first to avoid excess moisture.
Cheese: I love using cheddar for its sharpness, but mozzarella or a cheese blend will work nicely too. For a dairy-free option, try a plant-based cheese that melts well.
Sausage or Bacon: These are optional but add great flavor. You can also substitute with cooked mushrooms or a plant-based sausage for a vegetarian version.
How Do I Ensure My Vegetables Are Perfectly Cooked?
Cooking the vegetables before adding them to the pie is crucial. It gets rid of excess moisture and enhances their flavor. Here’s how to get them just right:
- Heat olive oil over medium heat, add onion, and sauté until translucent—about 3-4 minutes.
- Add garlic, zucchini, and yellow squash, cooking for 5-7 minutes until softened. Stir occasionally.
- Season with salt, pepper, and thyme. Let them cool a bit before adding to the crust.
This technique brings out the best in your vegetables and sets the stage for a delicious pie!
Easy Savory Summer Squash Pie
Ingredients You’ll Need:
For the Pie:
- 1 prepared pie crust (store-bought or homemade)
- 1 medium zucchini, diced
- 1 medium yellow summer squash, diced
- 1 cup cherry tomatoes, quartered
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 large eggs
- 1 cup milk or half-and-half
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 1/2 cup cooked crumbled sausage or bacon (optional)
- 2 tablespoons olive oil
- 1 teaspoon dried thyme or Italian seasoning
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This savory pie takes about 15 minutes of prep time and 35-40 minutes to bake. With a total of about an hour, you’ll have a delicious dish ready for any summer meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by setting your oven to 375°F (190°C) so it’s nice and hot when the pie is ready to bake.
2. Sauté the Vegetables:
In a skillet, pour in the olive oil over medium heat. Add the chopped onion and sauté until it’s translucent, which should take around 3-4 minutes. Then, toss in the minced garlic, diced zucchini, and yellow squash. Cook for about 5-7 minutes, until the veggies are softened. Make sure to stir occasionally to prevent them from sticking. Season with salt, pepper, and dried thyme or Italian seasoning, then remove from heat to cool slightly.
3. Prepare the Pie Crust:
Roll out your pie crust and carefully place it into a 9-inch pie pan. Trim any excess crust edges to give it a clean look.
4. Assemble the Pie:
Spread the cooked vegetable mixture (and any cooked sausage or bacon, if you’re using it) evenly over the crust. Scatter the quartered cherry tomatoes right on top to add flavor and brightness!
5. Whisk the Egg Mixture:
In a medium bowl, whisk together the eggs and milk (or half-and-half). Season this mixture with a light pinch of salt and pepper, and then pour it over the veggies in your pie crust, making sure everything is well covered.
6. Add Cheese and Bake:
Sprinkle the shredded cheese generously over the top. Then, pop the pie in the preheated oven and bake for 35-40 minutes, or until you see the custard is set and the top has turned a lovely golden brown.
7. Cool and Serve:
Once baked, let the pie cool for about 10 minutes. This will help it set up a bit more for easier slicing. Serve warm or at room temperature, and enjoy your savory summer squash pie!
Bon appétit! This pie is perfect for summer gatherings or a cozy dinner. Don’t hesitate to experiment with different herbs and spices to make it your own! 🌼
FAQ for Easy Savory Summer Squash Pie
Can I Use Different Vegetables in This Recipe?
Absolutely! While zucchini and yellow squash are fantastic choices, you can also substitute with vegetables like bell peppers, spinach, or mushrooms. Just be cautious with moisture—drain any excess liquid if using watery veggies.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you’re looking to reheat, a quick spin in the microwave or warm-up in the oven works well. Just cover with foil if reheating in the oven to prevent drying out.
Can I Make This Pie Ahead of Time?
Yes! You can prepare the filling and assemble the pie ahead of time, then refrigerate it for a day before baking. Just remember to increase the baking time slightly if it goes in the oven cold!
What Can I Substitute for Eggs in This Recipe?
If you need a vegan option, you can substitute each egg with 1/4 cup of unsweetened applesauce, 1/4 cup of silken tofu, or a commercial egg replacer. Just keep in mind that the texture may be slightly different, but it will still be delicious!
