squash pie — treatbelly

Name: squash pie — treatbelly
Cuisine: American
Ingredients: yield 1x 9-inch pie; 1 cup bisquick (see substitute below); 1/8 teaspoon freshly ground nutmeg; 1/4 teaspoon fine sea salt, to taste; 1/4 teaspoon freshly ground pepper, to taste; 1 pound zucchini, grated (totals 3 1/2 cups after grating); 1 1/2 cups sharp cheddar cheese, grated (8oz block Cabot Seriously Sharp); 1 1/2 cups yellow onion, finely chopped; 3 whole large eggs, shell removed and lightly beaten; 1/2 cup whole milk or heavy cream

6 steps

As far back as I can remember, my mom made squash pie during the summer months and I loved it. Squash pie is crustless zucchini quiche that forms a thin browned 'crust' while baking.

Updated at: Wed, 10 Jul 2024 23:18:07 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories2947.5 kcal (147%)

Total Fat155.5 g (222%)

Carbs292.8 g (113%)

Sugars117.6 g (131%)

Protein103.5 g (207%)

Sodium4465.7 mg (223%)

Fiber15.7 g (56%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 cupbisquick

¼ teaspoonfine sea salt

to taste

¼ teaspoonpepper

freshly ground, to taste

1 poundzucchini

grated

1 ½ cupssharp cheddar cheese

grated block Cabot Seriously Sharp

1 ½ cupsyellow onion

finely chopped

3eggs

whole, large, shell removed and lightly beaten

½ cupwhole milk

or heavy cream

Instructions

Step 1

As a substitute for bisquick, you may mix 1 cup all-purpose flour with 1 tablespoon of baking powder and 1 teaspoon of salt for this recipe. Use all of this mixture in place of 1 cup bisquick. I use King Arthur flour.

Step 2

Preheat the oven to 350 degrees and have a 9-inch pie dish ready to go. Do not butter or grease the dish.

Step 3

Sift the bisquick (or flour mixture substitute), nutmeg, salt and pepper in a large mixing bowl. Add zucchini, cheese and onion to sifted dry and gently stir to just combine.

Step 4

In a separate bowl, combine the eggs and milk and lightly beat with a fork. Add egg mixture to large mixing bowl and gently fold (stir) all together until combined. Pour into the pie dish.

Step 5

Bake for 40-45 minutes (or longer) until the top is golden brown and the center is just set (no longer jiggles). Start checking for doneness around 30 minutes.

Step 6

Allow to cool on a rack. Pie can be eaten at room temperature or chilled, and will last 4-5 days under refrigeration.