squash pie — treatbelly

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.

Unbalanced

% Daily Values based on a 2,000 calorie diet

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.