This Easy Savory Summer Squash Pie is a tasty way to enjoy fresh summer squash! It’s packed with cheesy goodness, herbs, and a flaky crust that holds everything together.
Whenever I make this pie, my kitchen smells amazing! It’s perfect for a light lunch or dinner, and you can’t beat how simple it is. Grab a slice and enjoy the sunshine! ☀️
Key Ingredients & Substitutions
Summer Squash: Zucchini and yellow squash are perfect here. If you’re short on summer squash, eggplant or bell peppers can work too. It’s great to mix different vegetables for added color and flavor!
Cheese: I love using a blend of cheddar and mozzarella for this pie, but feel free to swap with feta for a tangy twist or use a dairy-free cheese to make it vegan-friendly.
Eggs: The recipe calls for large eggs, but you can use flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg) for a vegan version.
Crust: A homemade pie crust is lovely, but a store-bought one is much quicker! If you’re avoiding gluten, you can find gluten-free crusts or make one using almond or oat flour.
What’s the Best Way to Sauté Vegetables for This Pie?
Getting your vegetables sautéed just right is key to a great pie. Here’s how to do it:
- Start with medium heat on your skillet. Too high, and the veggies will burn; too low, and they’ll just steam.
- Add oil, then sauté onions and garlic first until softened.
- Next, add the summer squash and bell peppers—let them cook until they’re tender but still have a little bite.
- Make sure to season them well with salt, pepper, and your chosen herbs to enhance their flavor.
- Finally, allow them to cool slightly before adding to the egg mix to prevent cooking the eggs too soon!
How to Make Easy Savory Summer Squash Pie
Ingredients You’ll Need:
For the Pie Filling:
- 1 unbaked pie crust (9-inch)
- 2 medium summer squashes (zucchini and yellow squash), diced
- 1 cup cherry tomatoes, halved
- 1/2 cup bell peppers, diced (optional)
- 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 sausage or bacon, crumbled (optional)
- 2 tbsp olive oil
- 1 tsp dried thyme or Italian seasoning
- Salt and pepper to taste
How Much Time Will You Need?
This delicious savory summer squash pie will take about 15 minutes to prep and 35-40 minutes to bake. In total, plan for around 1 hour for preparation and cooking. Plus, you’ll want to let it sit for about 10 minutes after baking for easier slicing. Perfect for lunch or dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 375°F (190°C) so it’s nice and hot when your pie is ready to go in!
2. Sauté the Vegetables:
Next, grab a large skillet and heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until they soften, about 3-4 minutes. Then add in the diced squash, halved cherry tomatoes, and bell peppers if you chose to use them. Cook for about 5-7 minutes until the vegetables have softened, stirring occasionally. Sprinkle with salt, pepper, and dried thyme or Italian seasoning before removing the skillet from the heat. Let the mixture cool slightly.
3. Mix the Egg Filling:
In a large mixing bowl, whisk together the eggs and milk until they are combined smoothly. If you’re using cheese or crumbled sausage or bacon, stir them in now for those yummy flavors!
4. Combine Everything:
Gently fold the sautéed vegetable mixture into the egg mixture, ensuring everything is well mixed together and ready to pour.
5. Prepare the Pie Crust:
Place your unbaked pie crust into a 9-inch pie dish, pressing it gently to fit. If you’re feeling fancy, you can crimp the edges for a nice finish.
6. Fill the Pie:
Carefully pour the vegetable and egg filling into the prepared pie crust, spreading it out evenly.
7. Bake to Perfection:
Pop the pie into your preheated oven and bake for 35-40 minutes. You’ll know it’s ready when the filling is set and the crust is golden brown. Your kitchen will smell amazing by now!
8. Cool and Serve:
Once baked, remove the pie from the oven and let it cool for about 10 minutes—this makes it easier to slice. Serve it warm or at room temperature, and enjoy your savory summer squash pie!
Happy cooking! 🥧
Frequently Asked Questions (FAQ)
Can I Use Different Vegetables in This Pie?
Absolutely! Feel free to substitute the summer squash with other veggies like spinach, mushrooms, or even kale. Just make sure to sauté them until tender before mixing with the eggs.
Can I Make This Pie in Advance?
Yes, you can prepare the pie filling a day ahead! Just keep it stored in the fridge and fill the crust right before baking. You can also bake it ahead of time and reheat it in the oven at 350°F (175°C) for about 10-15 minutes before serving.
How Do I Store Leftovers?
Leftover pie can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply pop it in the microwave or warm it in the oven until heated through.
Can I Freeze This Pie?
Yes! This savory pie freezes well. Wrap it tightly in plastic wrap and foil before placing it in the freezer. It can be frozen for up to 2 months. To reheat, thaw in the fridge overnight and warm it in the oven.
