As far back as I can remember, my mom made squash pie during the summer months and I loved it. Squash pie is crustless zucchini quiche that forms a thin browned 'crust' while baking.

What I learned to call squash pie is also known as Impossible Pie. Impossible Pie was marketed on Bisquick boxes in the 1970’s. Now, Betty Crocker’s website offers recipes for Impossibly Easy Pie still using Bisquick. Same concept, more variations.

Summer zucchini is beginning to make an appearance at the Saturday Collingswood Farmers' Market and I have already consumed two squash pies. Served chilled, my recipe has been modified to yield a dense quiche that makes for a delicious lunch or snack.

squash pie

yield: 1x 9-inch pie

1 cup bisquick* (see substitute below)
1/8 teaspoon freshly ground nutmeg
1/4 teaspoon fine sea salt, to taste
1/4 teaspoon freshly ground pepper, to taste
1 pound zucchini, grated (totals 3 1/2 cups after grating)
1 1/2 cups sharp cheddar cheese, grated (8oz block Cabot Seriously Sharp)
1 1/2 cups yellow onion, finely chopped
3 whole large eggs, shell removed and lightly beaten
1/2 cup whole milk or heavy cream

*As a substitute for bisquick, you may mix 1 cup all-purpose flour with 1 tablespoon of baking powder and 1 teaspoon of salt for this recipe. Use all of this mixture in place of 1 cup bisquick. I use King Arthur flour.

Preheat the oven to 350 degrees and have a 9-inch pie dish ready to go. Do not butter or grease the dish.

Sift the bisquick (or flour mixture substitute), nutmeg, salt and pepper in a large mixing bowl. Add zucchini, cheese and onion to sifted dry ingredients and gently stir to just combine.

In a separate bowl, combine the eggs and milk and lightly beat with a fork. Add egg mixture to large mixing bowl and gently fold (stir) all ingredients together until combined. Pour into the pie dish.

Bake for 40-45 minutes (or longer) until the top is golden brown and the center is just set (no longer jiggles). Start checking for doneness around 30 minutes.

Allow to cool on a rack. Pie can be eaten at room temperature or chilled, and will last 4-5 days under refrigeration.

Recipe from my aunt julie's kitchen