Description
A golden, savory bake bubbling with tender squash and gooey cheese. This crustless squash pie recipe is a hug in a dish, delivering pure comfort food bliss with minimal effort. It’s the easiest way to transform simple summer squash into an addictive, family-favorite meal.
Ingredients
1.5 lbs Yellow Squash or Zucchini (about 3-4 medium squash)
2 Tbsp Butter
1/2 cup Onion, chopped
2 cloves Garlic, minced
1/4 cup Fresh Parsley, chopped
1/4 cup Fresh Basil, chopped
1/2 tsp Salt
1/4 tsp Black Pepper
3 large Eggs
1 cup Milk
1.5 cups Shredded Cheddar Cheese
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie plate.
Sauté the squash: Melt butter in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
Add the squash to the skillet with the onion and garlic. Cook, stirring occasionally, until the squash is tender-crisp, about 8-10 minutes. Stir in fresh parsley, basil, salt, and pepper. Remove from heat.
Prepare the custard: In a medium bowl, whisk together the eggs and milk until well combined.
Assemble the pie: Spread the cooked squash mixture evenly in the prepared pie plate. Sprinkle 1 cup of the shredded cheddar cheese over the squash.
Pour the egg and milk mixture over the squash and cheese.
Top with the remaining 1/2 cup of shredded cheddar cheese.
Bake: Bake for 30-35 minutes, or until the pie is set and golden brown on top. A knife inserted into the center should come out clean.
Rest and serve: Let the pie cool for at least 10 minutes before slicing and serving.
Notes
You can use a mix of yellow squash and zucchini for variety. Feel free to add other herbs like thyme or chives. For a richer flavor, you can substitute half-and-half for the milk. This pie is best served warm.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Baking
- Cuisine: American