Roasted Summer Squash & Cheddar Cheese Pie

Roasted Summer Squash & Cheddar Cheese Pie

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Once the days of abundant sunshine are here, summer squashes push the pedal to overdrive and into full-throttle production mode. Maybe you’ve been the person overwhelmed with squash or zucchini. Perhaps you’ve been on the receiving end of someone else’s surplus. Either way, this pie puts those edible testaments of summer to scrumptious use. Add in some sweet pepper and fresh basil and you’ve got the very definition of the season in every delicious forkful.

  

Roasted Summer Squash & Cheddar Cheese Pie

Ingredients

Basic Pie Dough

2 1/2 cups all-purpose flour

1 1/4 tsp salt

1 cup butter (2 sticks), chilled and cubed

3/4 cup ice water

Filling

2 Tbsp extra-virgin olive oil

1/2 pound yellow squash, sliced 1/4 -inch thick

1/2 pound zucchini, sliced 1/4 -inch thick

1/2 medium onion, sliced 1/4 -inch thick

1 red pepper, seeded and sliced 1/4 -inch thick

2 tsp sea salt, divided

Black pepper, to taste

6 large eggs

1 cup milk

1/2 cup heavy cream

1/4 cup fresh basil, roughly chopped

Dash of hot sauce

1/2 cup sharp cheddar cheese, grated

Directions

Basic Pie Dough

1Mix the flour and salt together in a medium-large mixing bowl.

2Using a pastry cutter or two forks, incorporate the butter and shortening until the mixture resembles a coarse meal (you should still have rather large bits of butter and shortening when you're done).

3Slowly drizzle in the ice water. Stir with a mixing spoon until the dough starts to clump.

4Transfer the dough onto a floured work surface, and fold it together into itself using your hands. The dough should come together easily but should not feel overly sticky.

5Cut the dough in half and shape into two balls. Wrap each dough ball in cellophane and refrigerate for at least an hour.

Roast the vegetables

1Preheat the oven to 400 degrees.

2Place the yellow squash, zucchini, onion, and red pepper slices on a rimmed baking sheet.

3Drizzle the olive oil over the vegetables. Sprinkle 1/2 tsp of salt and several grinds of black pepper over everything.

4Using clean hands or a metal spoon, toss the oil and seasonings with the vegetables until fully combined.

5Bake in the preheated oven 45 minutes, until vegetables are limp and slightly darkened.

6Set aside to cool while you work on the piecrust.

Prepare the crust

1Remove one disk of chilled dough from the refrigerator.

2Roll it out into a 12-inch circle on a lightly floured surface.

3Transfer the dough to a 9-inch baking pan and trim the overhang to 1 inch.

4Crimp the edges decoratively. Prick the bottom of the crust about 6-7 times with a fork. Place the crust in the refrigerator for 15 minutes.

5Line the piecrust with parchment and fill it with dried beans or pie weights. Bake at 400 degrees for 7-8 minutes.

6Remove the dried beans or pie weights and parchment. Set the crust aside to cool slightly while preparing the filling.

7Reduce the oven temperature to 350 degrees.

Prepare the filling

1In a medium-sized mixing bowl, beat the eggs with a whisk until well blended.

2Add the milk, heavy cream, 1/2 tsp sea salt, several grinds of black pepper, dash of hot sauce, and chopped basil.

3Whisk until all of the ingredients are fully combined.

Assemble the pie

1Place the roasted vegetables in the bottom of the piecrust.

2Pour the filling over the vegetables.

3Sprinkle the grated cheddar cheese evenly atop the filling.

4Bake at 350 degrees for 1 hour, until the filling is set.

5Cool at least 30 minutes before serving.

Mrs. Wages Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.

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