Crustless Squash Pie

Warming, satisfying, and bursting with garden-fresh flavor, crustless squash pie brings together the best of summer produce and melty cheese in one fuss-free dish. You’ll find yourself marveling at how simple it is to turn humble yellow squash or zucchini into a golden-topped pie that steals the show at any meal. By skipping the crust, this recipe lets the bright sweetness and tender texture of the squash shine through, complemented by sharp cheddar and aromatic herbs. Whether you’ve harvested more summer squash than you know what to do with or you’re simply seeking a new twist on comfort food, this pie promises a delightful balance of creamy richness and savory depth.

Not only is this pie a breeze to assemble—making it perfect for beginner cooks—it also fits seamlessly into lunch or dinner plans. With just 20 minutes of prep, 40 minutes of baking, and a brief 10-minute rest, you’ll have a satisfying dish that clocked in at roughly 320 calories per serving. It’s vegetarian-friendly and can easily become gluten-free when you swap in almond or coconut flour. So grab your mixing bowl and favorite baking dish, because you’re about to welcome a new family favorite that’s as versatile as it is flavorful.

KEY INGREDIENTS IN CRUSTLESS SQUASH PIE

Before diving into the kitchen, let’s meet the stars of this pie. Each ingredient plays its part in layering textures and flavors, from silky mashed squash to the crispy, cheesy top. Here’s what you need:

• Yellow squash or zucchini

Provides a mild, slightly sweet base with just the right moisture. When cooked and mashed, it forms the velvety body of the pie.

• Cheddar cheese

Adds a bold, creamy bite and rich color. Its sharpness gives a satisfying contrast to the gentle squash.

• Onion

Offers a hint of sweetness and a touch of crunch. Sautéed or raw, it infuses the filling with depth and brightness.

• All-purpose flour

Acts as a binder, helping the custard-like filling hold its shape without a crust. It also lends a tender crumb.

• Butter

Brings luscious richness and helps keep the filling moist. It also contributes to that golden sheen on the surface.

• Eggs

Serve as the main binder, creating structure and a custardy texture that sets beautifully in the oven.

• Baking powder

Lightens the filling ever so slightly, ensuring the pie isn’t too dense and has a delicate rise.

• Salt

Enhances all the flavors, balancing the sweetness of the squash and the tang of the cheese.

• Black pepper

Adds a subtle, warming spice that cuts through the creaminess.

• Garlic powder

Imparts a gentle garlicky punch without overpowering the delicate squash.

• Dried thyme

Delivers an earthy, aromatic note that pairs wonderfully with the mild squash.

• Dried basil

Provides a hint of herbal sweetness, brightening each bite.

• Parmesan cheese

Sprinkled on top for a salty, crisp crust and a satisfying bite with every slice.

HOW TO MAKE CRUSTLESS SQUASH PIE

This straightforward recipe guides you through each stage, from prepping garden-fresh squash to pulling a hot, golden pie from the oven. Follow these steps and you’ll be slicing into cheesy, veggie-packed goodness in no time:

1. Preheat your oven to 350°F (175°C). Allowing the oven to reach the exact temperature before baking ensures an evenly cooked pie with a beautifully browned top.

2. Prepare the squash by peeling, seeding, cooking (either steamed or boiled), and mashing it thoroughly. Once you have 3 cups of smooth mash, let it cool slightly so it doesn’t cook the eggs when combined.

3. In a large mixing bowl, combine the cooled mashed squash, grated cheddar cheese, chopped onion, all-purpose flour, melted butter, and eggs. Stir until the mixture is well blended and smooth, ensuring each ingredient is evenly distributed.

4. Add the baking powder, salt, black pepper, garlic powder, dried thyme, and dried basil. Use a spoon or spatula to stir until the spices and leavening agent are fully incorporated, making sure there are no dry streaks of flour.

5. Lightly grease a 9-inch pie dish (or similar baking dish) with butter or non-stick spray. This prevents sticking and helps achieve a golden crust on the edges.

6. Pour the squash mixture into the prepared dish, then spread it out evenly using the back of a spoon. This ensures a uniform thickness and even baking.

7. Sprinkle the grated Parmesan cheese over the surface of the pie. This final layer creates a savory, crisp topping that complements the softer interior.

8. Bake for 35–40 minutes, or until the top is golden brown and the center is set (it should jiggle very slightly, like a custard).

9. Remove from the oven and let the pie rest for about 10 minutes. This short cooling period helps the filling firm up for clean, beautiful slices.

SERVING SUGGESTIONS FOR CRUSTLESS SQUASH PIE

Once your crustless squash pie is out of the oven and has rested, you’re ready to serve! It pairs wonderfully with a variety of salads, proteins, and garnishes. Here are some tasty ways to present and enjoy each slice:

• Serve with a crisp garden salad tossed in a lemon-vinaigrette, using peppery arugula, cherry tomatoes, and thinly sliced red onion to cut through the richness of the pie.

• Top each slice with a dollop of herbed sour cream or Greek yogurt mixed with fresh chives and a pinch of garlic powder for a tangy, creamy contrast.

• Offer alongside grilled chicken or baked fish drizzled with olive oil and fresh lemon juice for a heartier meal that balances vegetables and protein.

• Garnish with fresh basil leaves or chopped parsley and a light sprinkle of flaky sea salt, adding color and a burst of herbal freshness to every bite.

HOW TO STORE CRUSTLESS SQUASH PIE

Proper storage will keep your crustless squash pie tasting fresh and flavorful for days, making it perfect for leftovers or make-ahead meals. Whether you’re planning to enjoy it later this week or freeze it for a quick meal, follow these tips:

• Refrigerator storage: Once fully cooled, cover the pie dish tightly with plastic wrap or transfer individual slices into an airtight container. Stored this way, the pie will stay fresh for up to 4 days. Reheat gently in a 325°F oven or microwave until warmed through.

• Freezer method: Chill the cooled pie, then wrap it in two layers of foil and place it in a freezer-safe bag. Freeze for up to 2 months. To reheat, thaw overnight in the refrigerator, then warm at 350°F until heated through, about 20–25 minutes.

• Portion control: Cut the pie into individual wedges before storing. This makes it easy to grab a single serving for lunch or a quick snack. Keep portions in stackable containers to save fridge or freezer space.

• Avoid moisture buildup: If you notice condensation inside your storage container, place a paper towel on top of the pie before sealing. This helps absorb excess moisture and keeps the top crisp.

CONCLUSION

Thank you for joining me on this journey to create a crustless squash pie that’s as easy as it is delicious. We’ve covered everything from the foundational ingredients—like creamy cheddar and tender squash—to detailed baking steps that ensure a perfectly set, golden-topped pie. Along the way, you discovered tips for serving, storage strategies to keep leftovers tasting their best, and suggestions for turning this versatile dish into a superstar at lunch or dinner gatherings. With just 20 minutes of prep, 40 minutes in the oven, and a brief cool-down, you’ll have a satisfying, veggie-forward pie that fits into nearly any meal plan and clocks in at about 320 calories per slice.

Feel free to print or save this article for your recipe collection so you can revisit it whenever you have a bounty of squash or need an easy, crowd-pleasing dish. You’ll also find a handy FAQ section below to tackle any questions that might pop up as you cook. If you give this crustless squash pie a try, please share your thoughts, ask questions, or leave feedback—I’d love to hear how it turns out and help you troubleshoot any kitchen hurdles. Enjoy every cheesy, savory bite, and happy cooking!

Print Recipe

Crustless Squash Pie

Author: Anna Dubois Courses: Dinner

Difficulty: Beginner Prep Time 20 mins Cook Time 40 mins Rest Time 10 mins Total Time 1 hr 10 mins

Calories: 320

Description

Experience a luscious blend of creamy cheddar, fresh herbs, and sweet squash in this crustless pie. It's simple, flavorful, and perfect for any meal or gathering!

Ingredients

Scale

1/2x 1x 2x 3x

• 3 cups cooked and mashed yellow squash or zucchini

• 1 cup grated cheddar cheese

• ¹⁄₂ cup chopped onion

• ¹⁄₂ cup all-purpose flour

• ¹⁄₄ cup melted butter

• 3 large eggs

• 1 teaspoon baking powder

• 1 teaspoon salt

• ¹⁄₂ teaspoon black pepper

• ¹⁄₂ teaspoon garlic powder

• ¹⁄₂ teaspoon dried thyme

• ¹⁄₂ teaspoon dried basil

• ¹⁄₄ cup grated Parmesan cheese for topping

Instructions

1. Preheat your oven to 350°F (175°C).
2. Prepare the squash: peel, seed, cook, and mash thoroughly. Measure out 3 cups of squash and let cool slightly.
3. In a large mixing bowl, combine the cooled mashed squash, grated cheddar cheese, chopped onion, flour, melted butter, and eggs, until well mixed.
4. Add the baking powder, salt, black pepper, garlic powder, dried thyme, and dried basil. Stir until the ingredients are fully incorporated.
5. Grease a 9-inch pie dish or a similar baking dish lightly with butter or non-stick spray.
6. Pour the squash mixture into the prepared baking dish, spreading it out evenly with the back of a spoon.
7. Sprinkle the grated Parmesan cheese evenly over the top of the mixture.
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.
9. 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.

Keywords: squash pie, crustless pie, vegetarian recipe, healthy dinner, cheesy dish, easy pie