Growing up, my mom made squash pie during the summer months and I devoured it. Squash pie is crustless zucchini quiche that forms crust while baking.
What I learned to call squash pie is better known as ‘impossible pie.’ Impossible pie was marketed on Bisquick boxes in the 1970’s; now, Betty Crocker’s website offers recipes for ‘impossibly easy pie.’ Same concept, more variations.
Summer squash is beginning to make an appearance at the Saturday farmers' market and I have already consumed two squash pies. Served chilled, my recipe has been modified to yield a dense quiche that makes for a delicious lunch or snack.
yield: serves 4 hungry, or 6-8 for light snack
1 C bisquick* (or 1 C AP flour+1 tsp salt+1 tbsp baking powder)
generous pinch freshly ground nutmeg
2-3 medium zucchini (green and/or yellow), large grate
8 oz sharp white cheddar, large grate (gruyere, swiss, or blend)
1 small yellow or sweet onion, fine dice
1/8 tsp fine sea salt
1/4 - 1/2 tsp freshly ground pepper (preference)
3 eggs, room temperature
1/2 C whole milk or heavy cream, room temperature
*I use 1 cup all-purpose flour mixed with 1 teaspoon of salt and 1 tablespoon of baking powder for this recipe
Preheat oven to 350.
Sift the bisquick (or flour mix) and nutmeg. Combine zucchini, cheese, onion, salt, pepper and sifted dry ingredients in large mixing bowl.
Beat the eggs and milk. Add egg mixture to large mixing bowl and gently fold all ingredients together. Pour into 9” pie dish.
Bake for 45-55 minutes until the top is dark golden brown. Longer if necessary.
Let cool. Pie can be eaten at room temperature or chilled, and will last 4-5 days under refrigeration.
Recipe from my Aunt Julie's kitchen