Curried Squash Pie
Ingredients
- Crust ⓘ
- 1 1/2 cups finely ground Nabisco Triscuits (salted whole-wheat crackers) ⓘ
- 3/4 teaspoon pepper ⓘ
- 1/4 cup butter, melted ⓘ
- Filling ⓘ
- 1 onion, minced ⓘ
- 1 tablespoon olive oil
- 1 clove garlic, minced ⓘ
- 1 1/2 teaspoons curry powder ⓘ
- 1 teaspoon ground cumin ⓘ
- 1 1/2 cups squash, puree ⓘ
- 3 large eggs, separated,at room temp ⓘ
- 1/4 teaspoon cream of tartar ⓘ
- 1/2 teaspoon salt ⓘ
- 6 tablespoons grated parmesan cheese ⓘ
Instructions
- Make crust: Preheat oven to 350F (175C).
- Stir together crumbs, pepper and butter and press into bottom and up sides of a 9 inch metal pie dish.
- Bake shell in the middle of the oven for 8-10 minutes, or until crisp and golden-brown.
- Let cool.
- Make filling: Preheat oven to 375F (190C).
- Cook onion in oil over moderately-low heat, stirring, until it is softened.
- Add garlic and cook mixture, stirring, for 1 minute.
- Add curry and cumin and cook, stirring, for 1 minute.
- Add squash, egg yolks, beaten lightly, and salt and cook the mixture, stirring constantly, until it is hot and thickened slightly.
- Do not let it boil.
- Transfer to a bowl.
- In another bowl, beat the egg whites with the cream of tartar until they just hold stiff peaks.
- Stir 1/4 of whites into squash mixture to lighten and fold in remaining whites with 4 tblsps of the Parmesan cheese.
- Spoon into shell, smoothing and mounding slightly and sprinkle with remaining Parmesan cheese.
- Bake in middle of oven for 25 minutes, or until puffed and golden and tester comes out clean.
- Good hot or cold.
Nutrition & Diet Analysis (per serving)
1251
kcal
63% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).