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Squash Pie

  • Yield: 8 slices 1x


  • 1 ea deep dish pie crust (frozen ok)
  • 2 medium summer squash (yellow or zucchini .Cut into 1/4 inch pieces)
  • 3/4 cup onion (coarsely chopped)
  • 3/4 cup red bell pepper (coarsely chopped)
  • 3/4 cup mushrooms (sliced (OPTIONAL))
  • 1 cup cheese (grated)
  • 2 medium eggs
  • 1/2 cup milk
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • to taste salt & pepper
  • 1/2 tsp paprika


  1. Preheat oven at 350F.
  2. Place layer of squash in the bottom of the pie shell.
  3. Layer onion, peppers, and mushrooms over squash, followed by a sprinkle of the spices and then a layer of cheese.
  4. Continue layers until pie shell is filled to the top, ending with a layer of cheese.
  5. Lightly beat the egg in a bowl, add the milk and mix.
  6. Pour the egg mixture into the pie crust to fill cracks and spaces.
  7. Bake for approximately 1 hour until the squash is tender.
  8. Remove from oven and cool on wire rack about 20 minutes before serving. Pie is runny if cut when hot.


Source: Susan Wigley

  • Category: Main Dish


  • Serving Size: 1 slice
  • Calories: 238
  • Fat: 14.77 g
  • Carbohydrates: 18.36 g
  • Protein: 8.67 g
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