Yellow Squash Pie
Indulge in the comforting flavors of summer with this rich and savory Yellow Squash Pie. Perfect as a main course or a hearty side dish, this recipe combines tender yellow squash and onions sautéed in butter with a creamy, cheesy filling nestled in a flaky pie crust. The secret to its irresistible appeal lies in the crunchy breadcrumb-Parmesan topping, toasted to golden perfection in the oven. Ready in just an hour, this crowd-pleasing pie is ideal for family dinners, potlucks, or as a unique way to highlight seasonal squash. Whether served warm or at room temperature, it’s a delightful dish that pairs wonderfully with a crisp salad or a light vegetable soup. Keywords: Yellow Squash Pie, savory pie recipe, summer squash recipes, cheesy squash pie, vegetable pie dish.
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Recipe Information
Ingredients
- 4 medium Yellow squash
- 1 medium Onion
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Butter
- 2 large Eggs
- 0.5 cup Heavy cream
- 1 cup Cheddar cheese
- 1 pre-made or homemade Pie crust
- 0.25 cup Breadcrumbs
- 0.25 cup Grated Parmesan cheese
- 1 teaspoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Wash and thinly slice the yellow squash and onion.
Heat a skillet over medium heat and melt the butter. Add the sliced squash and onion, sprinkling with salt and black pepper. Sauté for 8-10 minutes until softened.
In a medium bowl, whisk together the eggs and heavy cream until smooth. Set aside.
Roll out the pie crust into a 9-inch pie dish and press it gently into the edges. Trim any excess dough around the edges.
Spread the sautéed squash and onion mixture evenly over the pie crust.
Sprinkle half (1/2 cup) of the shredded Cheddar cheese over the squash mixture.
Pour the egg and cream mixture over the filling, making sure it's evenly distributed.
Top the pie with the remaining Cheddar cheese.
In a small bowl, combine the breadcrumbs, grated Parmesan, and olive oil. Sprinkle this mixture over the top of the pie as a crunchy topping.
Bake in the preheated oven for 35-40 minutes or until the filling is set and the top is golden brown.
Let the pie cool for 5-10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.5 g | 206% | |
| Saturated Fat | 79.3 g | 396% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 694 mg | 231% | |
| Sodium | 5015 mg | 218% | |
| Total Carbohydrate | 135.9 g | 49% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 37.0 g | ||
| Protein | 62.9 g | 126% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 973 mg | 75% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2514 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
