squash pie

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.

What I learned to call squash pie is also known as Impossible Pie. Impossible Pie was marketed on Bisquick boxes in the 1970โ€™s. Now, Betty Crockerโ€™s website offers recipes for Impossibly Easy Pie still using Bisquick. Same concept, more variations.

Summer zucchini is beginning to make an appearance at the Saturday Collingswood 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.

squash pie

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

*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.

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

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 ingredients together until combined. Pour into the pie dish.

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.

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