This Easy Savory Summer Squash Pie is a tasty dish filled with fresh squash, cheese, and herbs, all wrapped in a flaky crust. Perfect for warm days when veggies are at their best!
It’s like summer on a plate! I love serving it warm and watching everyone go back for seconds. It’s so easy to whip up, even on a busy day—just mix, pour, and bake!
Key Ingredients & Substitutions
Summer Squash: Using a mix of zucchini and yellow squash gives a lovely color and flavor. If you don’t have these, any similar squash works. Try pattypan or even eggplant!
Cheese: I love sharp cheddar in this pie for its bite. You can also use mozzarella or feta for creaminess. Vegan cheese can be a great substitute for dairy-free options.
Sausage: This is optional for adding more flavor. You can swap in turkey sausage, veggie sausage, or simply skip it for a lighter version.
Milk: Half-and-half makes it creamy, but whole milk or any plant-based milk works too. Just make sure it’s unsweetened if using almond or soy milk.
How Do You Ensure Your Summer Squash Pie Has the Right Texture?
The key to a perfect summer squash pie is ensuring the vegetables are cooked and so they don’t release too much moisture during baking. Sauté them until they’re tender and the liquid evaporates.
- Cook the onions and garlic first, then add the squash and tomatoes. Stir occasionally until they soften.
- Allow the mixture to cool slightly before adding it to the pie crust. This prevents the crust from becoming soggy.
Baking until the top is golden brown helps form a delicious crust and ensures the filling is well set. Let it rest for a few minutes after baking to help it firm up for easier slicing.
Easy Savory Summer Squash Pie
Ingredients You’ll Need:
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 1 tablespoon olive oil
- 1 medium zucchini, diced
- 1 medium yellow summer squash, diced
- 1 small onion, diced
- 1 cup cherry tomatoes, quartered
- 2 cloves garlic, minced
- 1/2 cup cooked sausage, crumbled (optional for extra savoriness)
- 3 large eggs
- 1 cup half-and-half or whole milk
- 1 cup shredded cheese (such as cheddar, mozzarella, or a blend)
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning or herbes de Provence
- Salt and freshly ground black pepper, to taste
- Fresh chopped parsley or basil for garnish (optional)
How Much Time Will You Need?
This Easy Savory Summer Squash Pie takes about 45 minutes to prepare and bake, plus an additional 5-10 minutes for cooling. You’ll spend around 15-20 minutes chopping and cooking the veggies and blending the filling, and then just let your oven do the work!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures your pie will bake evenly and come out perfectly golden.
2. Sauté the Vegetables:
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3 minutes, until it becomes translucent. Next, toss in the minced garlic, zucchini, yellow squash, and cherry tomatoes. Cook everything together for about 7-8 minutes, stirring occasionally. You want the vegetables to be tender and most of the moisture to evaporate. If you’re adding sausage, stir it in at this stage to warm through, and then remove the skillet from heat to let it cool slightly.
3. Prepare the Egg Mixture:
In a mixing bowl, whisk together the eggs and half-and-half or milk. Then stir in your shredded cheese, grated Parmesan, Italian seasoning, salt, and pepper until everything is combined.
4. Assemble the Pie:
Place your pie crust in a 9-inch pie pan. Spread the cooled vegetable and sausage mixture evenly in the bottom of the crust. Next, carefully pour the egg and cheese mixture over the veggies, allowing it to fill in the gaps.
5. Bake the Pie:
Now it’s time to bake! Place the pie in the preheated oven and bake for 35 to 40 minutes, or until the filling is set and the top is golden brown. Your kitchen will smell amazing!
6. Cool and Serve:
Once baked, remove the pie from the oven and let it cool for about 5-10 minutes before slicing. This cooling time helps it firm up a bit, making for easier serving. Garnish with fresh parsley or basil if you like, and then it’s ready to enjoy warm!
This savory pie is not only simple to make but also packed with flavor and veggie goodness. Perfect for lunch, dinner, or a side dish at a gathering. Enjoy!
Frequently Asked Questions
Can I Use Other Vegetables in This Pie?
Absolutely! Feel free to swap the zucchini and yellow squash for other summer vegetables like bell peppers, spinach, or even mushrooms. Just make sure to sauté them until they’re tender.
Is It Possible to Make This Recipe Gluten-Free?
Yes, you can easily make this pie gluten-free by using a gluten-free pie crust. Many grocery stores offer gluten-free options, or you can make your own with almond flour or oats!
How Do I 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 Make This Pie Vegetarian?
Definitely! Simply omit the sausage or use a plant-based sausage substitute for a delicious vegetarian option. You won’t miss the meat with all the flavorful veggies!
