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 also 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’ still using Bisquick. 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: 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 freshly ground pepper, to taste
2-3 medium zucchini (green and/or yellow), grated
8 ounces sharp white cheddar, grated (I like Cabot Seriously Sharp)
1 small yellow onion, finely chopped
3 whole eggs, room temperature and shell removed
1/2 cup whole milk or heavy cream, room temperature
*As a substitute for bisquick, you may mix 1 cup all-purpose flour with 1 teaspoon of salt and 1 tablespoon of baking powder for this recipe. Use all in place of 1 cup bisquick.
Preheat the oven to 350 degrees and have a 9-inch pie dish ready to go. Do not butter or grease the dish.
Sift the bisquick (or substituted flour mixture), nutmeg, salt and pepper into a large mixing bowl. Add zucchini, cheese and onion to sifted dry ingredients and gently stir to just combine.
Combine the eggs and milk and lightly beat with a fork. Add egg mixture to large mixing bowl and gently fold (stir) all ingredients together. Pour into the pie dish.
Bake for 45-50 minutes (or longer) until the top is dark golden brown and the center is just set (no longer jiggles). Start checking for doneness around 30 minutes.
Allow to cool on a rack. Pie can be eaten at room temperature or chilled, and will last 4-5 days under refrigeration.
Recipe from my aunt julie's kitchen