Bright golden strands of tender squash woven through creamy pockets of cheese make this Crustless Squash Pie a home-cooking star. With its vibrant hues of yellow squash or zucchini, this savory pie celebrates the humble garden bounty without the fuss of a crust. Every forkful delivers a delightful symphony of melted cheddar, fragrant thyme, and just the right whisper of garlic powder. As the oven timer ticks down, you might catch yourself sneaking peeks through the oven door, tempted by the tantalizing sight of bubbling cheese and browned edges. There’s something deeply satisfying about a pie that holds its own without a pastry shell—light enough for a weeknight dinner, yet hearty enough to feel like a warm hug on a crisp evening.
For beginners stepping into savory baking, this dish is a perfect confidence booster. The preparation time is a breezy twenty minutes, followed by forty minutes in the oven, and a brief ten-minute rest to let those flavors settle. Each slice clocks in around 250 calories, making it a guilt-free addition to lunch spreads, potlucks, or even picnic fare. Whether you’re seeking a new way to showcase garden squash or simply craving a cheese-forward vegetarian recipe, this pie has all the right moves. Grab your mixing bowl, a handful of fresh herbs, and a sense of adventure—let’s turn a simple ingredient list into a standout dish that friends and family will ask you to make again and again.
KEY INGREDIENTS IN CRUSTLESS SQUASH PIE
Before rolling up your sleeves and preheating the oven, let’s get acquainted with the stars of this savory ensemble. Each ingredient plays a special role, from adding structure and flavor to tying everything together in a tender, sliceable bake. Here’s what you’ll need:
- Cooked and mashed yellow squash or zucchini
This is the foundation of the pie, lending smooth, moist texture and a mild sweetness. Properly cooked and fully mashed squash ensures the pie holds together while keeping it light and fluffy.
- Grated cheddar cheese
Sharp, melty, and full of character, cheddar cheese infuses the filling with bold savory notes and a luscious stretch when you lift a slice.
- Chopped onion
Onions bring a subtle aromatic crunch and depth of flavor that balances the creaminess of the cheese and squash.
- All-purpose flour
A simple binder that helps the ingredients adhere and creates a tender crumb, ensuring each piece remains intact when sliced.
- Melted butter
Adds richness and a silky mouthfeel, elevating every bite. The melted butter also helps the spices cling to the squash mixture.
- Large eggs
Eggs lock everything together, providing structure, moisture, and a glossy finish when baked.
- Baking powder
A leavening agent that gives the pie a gentle lift and prevents it from feeling too dense.
- Salt
Enhances all the natural flavors, making the cheese pop and the herbs sing.
- Black pepper
Delivers a mild kick that contrasts beautifully with the mild squash and creamy cheeses.
- Garlic powder
Imparts savory undertones without the moisture of fresh garlic, maintaining the pie’s creamy consistency.
- Dried thyme
Infuses a delicate, earthy aroma that pairs perfectly with summer squash.
- Dried basil
Adds a hint of sweetness and a classic Italian flair.
- Grated Parmesan cheese for topping
A final flourish that crisps up in the oven, offering nutty, salty notes and a satisfyingly crunchy top layer.
HOW TO MAKE CRUSTLESS SQUASH PIE
Let’s roll up our sleeves and transform these ingredients into a glorious, crustless creation. This step-by-step journey is straightforward, so you can focus on the joy of cooking and the delicious outcome that awaits.
1. Preheat your oven to 350°F (175°C). Allow the heat to circulate so the pie bakes evenly and develops that irresistible golden top.
2. Prepare the squash by peeling, seeding, cooking, and mashing it thoroughly. Measure out three cups of mashed squash and let it cool slightly to avoid scrambling the eggs in the next step.
3. In a large mixing bowl, combine the cooled mashed squash, grated cheddar cheese, chopped onion, flour, melted butter, and eggs. Use a sturdy spoon or rubber spatula to mix until the batter is uniform and smooth.
4. Add the baking powder, salt, black pepper, garlic powder, dried thyme, and dried basil. Stir gently but thoroughly, making sure each herb and spice is evenly distributed throughout the mixture.
5. Grease a 9-inch pie dish or similar baking dish with butter or a non-stick spray. This ensures easy slicing and serving later.
6. Pour the squash mixture into the prepared dish, using the back of a spoon to spread it into an even layer that will bake uniformly.
7. Sprinkle the grated Parmesan cheese evenly across the top, creating a crispy, flavorful crust that contrasts the soft interior.
8. Place the dish in the preheated oven and bake for 35–40 minutes, or until the top is golden brown and the center is set but still slightly jiggly in the middle.
9. Remove from the oven and let the pie cool for about 10 minutes before slicing. This rest time helps the filling firm up, making each slice neat and satisfying.
SERVING SUGGESTIONS FOR CRUSTLESS SQUASH PIE
Once your Crustless Squash Pie emerges from the oven, it’s time to think about the perfect accompaniments. This dish shines in its versatility, fitting seamlessly into casual lunches, elegant brunch spreads, or picnic fare. Here are some fun ways to present and elevate your pie:
- Serve warm with a tangy tomato salsa on the side to cut through the richness and add a zesty contrast that brightens every bite.
- Pair a room-temperature slice with a mixed green salad tossed in a light vinaigrette. The freshness of crisp lettuce, cherry tomatoes, and cucumber beautifully balances the creamy pie.
- Offer a dollop of herbed Greek yogurt or sour cream on top. The cool creaminess and herbal notes make each forkful feel indulgent yet refreshing.
- Turn it into a portable meal by sandwiching slices between toasted bread or ciabatta rolls. Add arugula and a smear of pesto for an irresistible squash-pie panini.
HOW TO STORE CRUSTLESS SQUASH PIE
Whether you’ve made a large pie for a gathering or want to enjoy leftovers throughout the week, proper storage keeps every slice tasting fresh and flavorful. Follow these tips to maintain texture and taste:
- Store cooled slices in an airtight container in the refrigerator for up to 4 days. Line the container with parchment paper to prevent sticking.
- For longer preservation, wrap individual portions in plastic wrap and place them inside a freezer-safe bag. Freeze for up to 2 months, thawing overnight in the fridge before reheating.
- To reheat, use a conventional oven at 325°F (160°C) for 8–10 minutes, or until warmed through. This method keeps the top crisp.
- If you’re in a hurry, a microwave on medium power for 30–60 seconds works in a pinch, though the crust won’t stay quite as crunchy.
CONCLUSION
Bringing together tender squash, gooey cheese, and fragrant herbs, this Crustless Squash Pie captures the essence of simple, satisfying home cooking. From the moment those first golden edges appear, you’ll know you’ve created something special—an effortless bake that’s perfect for beginners and seasoned cooks alike. With just twenty minutes of prep and forty minutes in the oven, it’s a weeknight hero that doubles as a potluck champion. The combination of cheddar, Parmesan, and a sprinkle of aromatic thyme and basil makes each bite a delightful journey through savory flavors.
Feel free to print this article and save it for later reference—you’ll want to revisit this recipe whenever you have an abundance of summer squash or a craving for a fuss-free, vegetarian-friendly dinner. Below you’ll find a FAQ section to answer any lingering questions you might have. If you give this Crustless Squash Pie a try, I’d love to hear about your experience! Share your thoughts, questions, or creative twists in the comments—your feedback helps me keep the kitchen inspiration flowing. Enjoy every slice!
Crustless Squash Pie
Description
This Crustless Squash Pie is a flavorful blend of creamy cheese, tender squash, and fragrant herbs, making for a hearty dish perfect for any meal.
Ingredients
Instructions
-
Preheat your oven to 350°F (175°C).
-
Prepare the squash: peel, seed, cook, and mash thoroughly. Measure out 3 cups of squash and let cool slightly.
-
In a large mixing bowl, combine the cooled mashed squash, grated cheddar cheese, chopped onion, flour, melted butter, and eggs, until well mixed.
-
Add the baking powder, salt, black pepper, garlic powder, dried thyme, and dried basil. Stir until the ingredients are fully incorporated.
-
Grease a 9-inch pie dish or a similar baking dish lightly with butter or non-stick spray.
-
Pour the squash mixture into the prepared baking dish, spreading it out evenly with the back of a spoon.
-
Sprinkle the grated Parmesan cheese evenly over the top of the mixture.
-
Place the dish in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the center is set.
-
Remove from the oven and let the pie cool for about 10 minutes before slicing and serving.
Note
- This recipe is a great way to use up an abundance of garden squash.
- Feel free to experiment with different types of cheese for varied flavors.
- The pie can be served warm or at room temperature, making it a versatile dish for any meal.
- Adding a pinch of nutmeg can enhance the flavor of the dish.
- This pie is naturally gluten-free when using alternative flours such as almond or coconut flour.
