Savory Summer Squash Pie

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Savory Summer Squash Pie is the delicious answer to the question of  “what to do with all those zucchini and summer squash” that are lying despondently on your kitchen counter. 

Such a yummy way to use up those summer squashes and zucchini that lie on your counter, silently mocking you.

I used to make this dish a lot when we first got married. My mother-in-law would give me zucchini and yellow squash from her garden, and as a newlywed, I honestly had no idea what to do with them. Mostly, I’d avoided them as a kid.

But this recipe for Savory Summer Squash Pie taught me what to do with them. It was an all in one meal: protein, veggies, cheese, and carbs. (Of course, a side salad would make it even nicer.)  I was working a real job back then, as an elementary school counselor, and my main goal was a one dish dinner that would make enough for leftovers for the two of us, so I wouldn’t have to cook the next night, either.

This Recipe Can Be Easily Converted to Vegetarian Recipe

I love all the flavor that Italian Sausage adds, but if you prefer, you could easily omit the Italian Sausage, and this Savory Summer Squash pie would still be delicious. If you add some eggplant, you could call it ratatouille vegetarian pie, in fact. 

Why Does the Crust Require Pre-Baking?

Pre-baking, or blind baking is called for in recipes where the filling is quite wet, and the crust is likely to get soggy. Pre-baking is often done in quiches, and Savory Summer Squash Pie could be classified as a type of quiche. 

The blind baked crust. You can see it’s just beginning to get slightly golden.

Why Do You Prick the Pie Pastry with a Fork?

When you’re pre-baking a pie crust pastry with no filling to weigh it down, it tends to puff up, or bubble up, and can produce an uneven surface. When you pierce the pastry with a fork, you’re creating little holes that allow the steam (from the melting fat) to escape. Piercing it is also called “docking” it. 

Can I Use a Store Bought Crust?

Of course you can!

However…homemade crust is super easy to make, and if you’re just learning how, I actually have a tutorial that gives you every “why” and “how” you’ll ever need to learn the ins and outs of making a deliciously flaky pie pastry. But if tonight, you’re not quite up for it, or in a bit of a rush, feel free to use a store bought crust. It may not taste quite as good, but your dinner will still be delicious! (Because this recipe for Savory Summer Pie IS delicious!)

For the filling, I started out by browning some Italian Sausage. I removed it from the pan to drain on paper towels.

I used the fat from the sausage plus a bit of olive oil to add flavor to the onions and peppers as I sautéed them.

Adding the summer squash, zucchini, and the tomatoes to the mix, plus some parsley, rosemary, and basil from my herb boxes. You could also add eggplant, if you like. 

Adding the drained sausage to the veggie mix.

Just out of the oven!

How about a slice of Savory Summer Squash Pie? I believe this piece has YOUR name on it! 

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Yield: 8 servings

Savory Summer Squash Pie

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A savory pie packed with all those beautiful summer veggies: summer squash, zucchini, peppers and tomatoes, not to mention Italian sausage, and some mozzarella cheese, for good measure. Oh, yes...and, it's PIE!

Prep Time 30 minutes

Cook Time 50 minutes

Additional Time 10 minutes

Total Time 1 hour 30 minutes

Ingredients

• FOR CRUST:
• 1 1/4 c. all purpose flour
• 1/2 teaspoon salt
• 1/3 c. plus 2 tablespoons shortening
• 3 to 4 tablespoons ice water
• FOR PIE FILLING:
• 1/2 lb. Italian sausage
• 1 tablespoon olive oil
• 1/2 c. bell pepper strips
• 1/2 c. diced onion
• 1 c. diced zucchini
• 1 c. diced tomato
• 1 c. diced summer squash
• 1/2 teaspoon chopped fresh oregano
• 3 or 4 torn fresh basil leaves
• 2 or 3 stems of fresh parsley, chopped
• 1 teaspoon chopped fresh rosemary needles
• 1 c. shredded mozzarella
• 3 eggs, beaten
• 1/3 c. milk

Instructions

1. FOR CRUST:
   Combine flour and salt. Cut in shortening with pastry blender until mixture resembles coarse meal.
2. Sprinkle ice water, 1 T. at a time, evenly over surface.
3. Stir with a fork until dry ingredients are moistened.
   Shape into a ball, and wrap in plastic wrap. Chill in fridge for at least 1 hour.
4. Pre-heat oven to 400º.
   Roll dough to 1/8" thickness on a lightly floured surface.
   Place in tart dish/pie plate, and flute and trim excess pastry around edges.
5. Pre-Bake crust for 3 minutes. Remove from oven, and gently prick sides and bottom of pastry with a fork. Bake for another 5 minutes. (Lower heat in oven to 325º)
6. FOR FILLING: Brown the Italian sausage, and remove it from the pan to drain on a paper towel.
7. To the fat that remains in the pan, add 1 tablespoon olive oil, using medium heat. Sauté the onions and peppers till the onions start to become translucent.
8. Add to the pan the summer squash, zucchini, and tomatoes, and the herbs. Sauté gently for a few minutes.
9. Remove pan from heat. Add the milk to the beaten eggs. Pour the egg mixture over the veggies. Add the cheese, and the drained sausage. Stir to mix thoroughly. Pour into pre-baked crust.
10. Bake pie for 50 minutes, or until set. Allow pie to rest 10 minutes, before serving.

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Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 335Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 96mgSodium: 483mgCarbohydrates: 28gFiber: 2gSugar: 6gProtein: 14g