Tomato And Squash Pie
A comforting savory pie combining tender squash and fresh tomatoes with a cheesy, egg-based filling. Its golden crust and vibrant flavors make it perfect for family dinners or casual gatherings, offering a delightful blend of textures and tastes that appeal to vegetable lovers and cheese enthusiasts alike.
Ingredients
Instructions
- Put the chopped squash, chopped tomato, chopped onion, and grated Parmesan into a greased 9 or 10-inch round or square pan and mix.
- In a separate bowl, beat the eggs, milk, and Bisquick until smooth, then beat for an additional minute.
- Pour the egg mixture into the dish with the vegetables and mix well.
- Bake at 400°F for 30 minutes.
- Let sit for 10 minutes or until golden brown before serving.
Tips & Substitutions
For a creamier texture, consider adding a splash of cream to the egg mixture. If you don't have squash, zucchini is a great substitute. You can also experiment with different cheeses, such as cheddar or feta, for a unique flavor twist. Make sure to mix the vegetables well with the cheese to ensure even distribution throughout the pie.
Serving Suggestions
This Tomato and Squash Pie pairs beautifully with a light salad or steamed vegetables for a complete meal. Consider serving it alongside crusty bread or with a dollop of sour cream to enhance the flavors. It’s also delicious for brunch or as a side dish at a summer barbecue.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the pie in a preheated oven at 350°F for about 15-20 minutes, or until warmed through. You can also microwave individual slices for quicker reheating, but the oven method will help maintain the pie's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Tomato And Squash Pie contains roughly 310 calories, with 17g protein, 50g carbohydrates, and 6g fat. It is an excellent source of calcium (40% of the Daily Value), protein (35% of the Daily Value), and dietary fiber (22% of the Daily Value), and a good source of iron and vitamin C. At about 310 calories per serving, it is a lighter, protein-rich choice.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pie ahead of time?
Yes, you can prepare the pie a day in advance. Simply follow the instructions up to the baking step, cover it tightly, and refrigerate. Bake it just before serving for the best texture and flavor.
What can I use instead of Bisquick?
If you don’t have Bisquick, you can make a homemade version by combining 1 cup of all-purpose flour, 1 1/2 teaspoons of baking powder, and a pinch of salt. This will work well as a substitute in the recipe.
Can I freeze the Tomato and Squash Pie?
Yes, you can freeze the pie after baking. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to three months. To reheat, thaw in the refrigerator overnight and warm in the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).