29+ Delicious Summer Savory Pie Recipes You’ll Love

Summer is the season of fresh, vibrant ingredients—juicy tomatoes, sweet corn, tender zucchini, and aromatic herbs that burst with flavor.

What better way to celebrate these ingredients than by turning them into savory pies?

Savory pies are the perfect dish for the summer months, offering a light, satisfying meal that’s as delicious as it is versatile.

Whether you’re hosting a picnic, preparing for a weekend BBQ, or just craving a cozy summer meal, savory pies can be adapted to showcase the best of the season’s produce.

In this article, we’ve compiled over 29+ savory pie recipes that are sure to make your summer gatherings even more enjoyable.

From vegetarian delights packed with seasonal vegetables to meaty pies filled with smoky, savory flavors, there’s something here for every palate.

Let’s dive into these mouthwatering recipes that will elevate your summer menu!

29+ Delicious Summer Savory Pie Recipes You’ll Love

With over 29+ summer savory pie recipes to choose from, there’s no shortage of ways to enjoy the flavors of the season.

These pies are perfect for a variety of occasions, from casual family dinners to elegant gatherings.

The combination of fresh vegetables, aromatic herbs, and savory cheeses ensures that each pie is packed with flavor, while the flaky, golden crust brings it all together in a way that’s both comforting and satisfying.

Whether you’re a seasoned cook or a beginner in the kitchen, these savory pies are sure to impress your friends and family.

Heirloom Tomato and Basil Ricotta Pie

Celebrate summer’s juiciest bounty with this vibrant heirloom tomato pie.

Nestled in a flaky crust, layers of creamy ricotta cheese, fresh basil, and colorful tomatoes combine for a dish that’s as beautiful as it is delicious. It’s perfect for garden parties, brunch, or a light dinner paired with a crisp white wine.

Ingredients:

• 1 9-inch pie crust (store-bought or homemade)
• 1 1/2 cups ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1 garlic clove, minced
• Salt and pepper to taste
• 1 tbsp olive oil
• 3-4 heirloom tomatoes, sliced 1/4-inch thick
• 1/4 cup fresh basil leaves, torn
• Optional: balsamic glaze for drizzling

Instructions:

1. Preheat oven to 375°F (190°C). Roll out and fit the pie crust into a 9-inch pie dish. Blind bake the crust with pie weights or dried beans for 10 minutes.
2. In a bowl, mix ricotta, Parmesan, egg, garlic, salt, and pepper until smooth.
3. Spread the cheese mixture into the partially baked crust.
4. Layer tomato slices over the cheese, overlapping slightly. Drizzle with olive oil and sprinkle with a little salt.
5. Bake for 30–35 minutes or until tomatoes are slightly caramelized and crust is golden brown.
6. Remove from oven, let cool slightly, then top with fresh basil and an optional drizzle of balsamic glaze.

This pie is a showstopper that brings the garden to your plate.

The combination of creamy ricotta and sweet-tart tomatoes is elevated by the fresh herbs and flaky pastry. Serve it warm or at room temperature—it’s delicious either way and brings a taste of sunshine to every bite.

Zucchini, Feta, and Mint Pie

Zucchini is one of summer’s most abundant vegetables, and this savory pie gives it a starring role.

The salty feta cheese and refreshing mint create a Mediterranean-inspired flavor that’s light yet satisfying. This recipe is great for picnics, potlucks, or an easy weeknight dinner.

Ingredients:

• 1 9-inch pie crust
• 2 medium zucchinis, grated
• 1/2 tsp salt
• 1 cup crumbled feta cheese
• 3 green onions, chopped
• 2 tbsp chopped fresh mint
• 1 tbsp lemon zest
• 2 eggs, beaten
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C). Prepare pie crust in a 9-inch pie dish and set aside.
2. Grate the zucchini, sprinkle with salt, and let sit for 10 minutes. Then squeeze out excess moisture using a clean towel.
3. In a bowl, combine zucchini, feta, green onions, mint, lemon zest, eggs, and black pepper. Mix well.
4. Pour filling into pie crust and smooth the top. Drizzle with olive oil.
5. Bake for 35–40 minutes, or until the filling is set and the top is golden.
6. Allow to cool for 10 minutes before slicing and serving.

This zucchini pie is light and herbaceous with a salty tang from the feta and a burst of freshness from the mint and lemon zest.

It’s a wonderful way to enjoy seasonal produce in a simple, elegant dish that works for breakfast, lunch, or dinner.

Sweet Corn and Cheddar Jalapeño Pie

This bold and savory pie captures the sweet heat of summer in every bite.

Sweet corn kernels, sharp cheddar cheese, and spicy jalapeños come together in a custard base, baked inside a golden crust. It’s a fantastic dish for cookouts or served alongside grilled meats.

Ingredients:

• 1 9-inch pie crust
• 1 tbsp butter
• 1/2 onion, finely chopped
• 2 cups fresh or frozen (thawed) sweet corn
• 1–2 jalapeños, seeded and chopped
• 1 cup shredded sharp cheddar cheese
• 3 large eggs
• 3/4 cup milk
• 1/4 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C) and prepare pie crust in a 9-inch pie dish.
2. In a skillet, melt butter and sauté onion until soft. Add corn and jalapeños and cook for 3–4 minutes. Let cool slightly.
3. In a large bowl, whisk together eggs, milk, paprika, salt, and pepper.
4. Stir in the cheese and cooled corn mixture.
5. Pour into the pie crust and bake for 35–40 minutes, until the center is set and the top is golden.
6. Let rest for 10 minutes before serving.

This pie brings together summer’s playful flavors in a hearty, cheesy dish with just the right amount of spice.

The sweetness of the corn contrasts perfectly with the heat of the jalapeños and the richness of cheddar, making each slice a flavor-packed treat.

Spinach, Ricotta, and Sun-Dried Tomato Pie

A Mediterranean-inspired delight, this spinach and ricotta pie is filled with savory flavors and bright notes from the sun-dried tomatoes.

The richness of the ricotta cheese, combined with the earthy spinach and tangy sun-dried tomatoes, creates a dish that’s perfect for any occasion. It’s an ideal choice for a light lunch or dinner, served warm or at room temperature.

Ingredients:

• 1 9-inch pie crust
• 2 tbsp olive oil
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped sun-dried tomatoes (packed in oil)
• 2 eggs, beaten
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and prepare the pie crust in a 9-inch pie dish.
2. In a skillet, heat olive oil over medium heat. Sauté spinach for 2–3 minutes until wilted. Set aside to cool.
3. In a mixing bowl, combine ricotta, Parmesan, sun-dried tomatoes, eggs, oregano, salt, and pepper. Add the cooled spinach and mix until combined.
4. Pour the mixture into the pie crust and spread evenly.
5. Bake for 30–35 minutes, or until the filling is set and the top is golden brown.
6. Let the pie cool for a few minutes before slicing and serving.

This pie offers a burst of flavor in every bite, with the creamy ricotta contrasting perfectly against the sharpness of Parmesan and the sweetness of sun-dried tomatoes.

It’s a beautiful way to showcase summer spinach, making it a perfect addition to any table.

Roasted Bell Pepper and Goat Cheese Pie

This vibrant roasted bell pepper and goat cheese pie is a feast for the eyes and the taste buds. The smoky flavor of the roasted peppers pairs wonderfully with the tangy richness of goat cheese, creating a savory pie that’s perfect for a summer dinner or picnic.

The addition of fresh herbs and a hint of garlic elevates the dish, making it a flavorful centerpiece.

Ingredients:

• 1 9-inch pie crust
• 3 bell peppers (red, yellow, or orange), roasted and peeled
• 1/2 cup goat cheese, crumbled
• 1/4 cup grated mozzarella cheese
• 2 tbsp fresh basil, chopped
• 1 garlic clove, minced
• 2 eggs, beaten
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Prepare the pie crust in a 9-inch pie dish.
2. Roast the bell peppers by placing them directly on the oven rack or under the broiler until the skins are charred, about 15 minutes. Remove from heat and place them in a bowl covered with plastic wrap to steam for 10 minutes. Peel off the skin and remove the seeds, then slice the peppers into strips.
3. In a mixing bowl, combine goat cheese, mozzarella, basil, garlic, eggs, heavy cream, salt, and pepper.
4. Layer the roasted peppers in the prepared crust, then pour the cheese mixture over the top.
5. Bake for 30–35 minutes, or until the filling is set and lightly browned on top.
6. Let the pie cool for 10 minutes before slicing.

This pie offers a delightful mix of textures and flavors, from the smooth goat cheese to the sweet, smoky roasted peppers.

The basil adds a refreshing touch, making this pie a must-try for anyone who enjoys bold and flavorful ingredients.

Summer Squash and Gruyère Pie

This savory pie features the delicate flavors of summer squash paired with the nutty richness of Gruyère cheese.

The result is a creamy, melt-in-your-mouth pie that showcases the sweetness of the squash with a touch of sophistication. Perfect for a Sunday brunch or as an appetizer for a summer gathering, this pie is sure to impress.

Ingredients:

• 1 9-inch pie crust
• 2 medium yellow squash, thinly sliced
• 1 medium zucchini, thinly sliced
• 1 tbsp olive oil
• 1/2 cup shredded Gruyère cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh thyme
• 3 eggs, beaten
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and prepare the pie crust in a 9-inch pie dish.
2. Heat olive oil in a skillet over medium heat. Sauté the squash and zucchini slices until tender and lightly browned, about 5–7 minutes. Season with salt and pepper, then set aside to cool slightly.
3. In a mixing bowl, whisk together the eggs, heavy cream, Gruyère, Parmesan, thyme, salt, and pepper.
4. Arrange the sautéed squash and zucchini in the prepared crust, then pour the egg and cheese mixture over the top.
5. Bake for 30–35 minutes, or until the filling is golden and set.
6. Allow to cool for 10 minutes before slicing.

This pie is a perfect balance of creamy, cheesy, and savory with the earthy flavors of summer squash and zucchini.

The Gruyère adds a refined, nutty flavor that complements the sweetness of the squash, making each bite comforting and satisfying.

Fresh Corn and Bacon Pie

This hearty and flavorful pie features the sweetness of fresh summer corn paired with the smoky richness of bacon.

The creamy filling is balanced with a touch of sharp cheddar cheese, creating a savory pie that will be a crowd-pleaser at any summer gathering. Perfect for brunch or as a side dish to a grilled dinner, this pie has the perfect balance of textures and flavors.

Ingredients:

• 1 9-inch pie crust
• 4 slices of bacon, chopped
• 2 cups fresh corn kernels (about 2 ears of corn)
• 1/2 cup shredded sharp cheddar cheese
• 2 eggs, beaten
• 1/2 cup heavy cream
• 1/4 cup chopped green onions
• 1/4 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and prepare the pie crust in a 9-inch pie dish.
2. In a skillet, cook the chopped bacon over medium heat until crispy, about 5–7 minutes. Remove from the skillet and set aside on paper towels to drain excess fat.
3. In the same skillet, sauté the corn kernels for 3–4 minutes until slightly golden, then remove from heat.
4. In a mixing bowl, combine the eggs, heavy cream, cheddar cheese, green onions, smoked paprika, salt, and pepper. Add the bacon and corn to the mixture, stirring gently to combine.
5. Pour the filling into the prepared pie crust and bake for 30–35 minutes, or until the filling is set and lightly browned on top.
6. Allow the pie to cool for 10 minutes before slicing and serving.

The sweetness of the corn is perfectly complemented by the smoky bacon and creamy filling, while the sharp cheddar adds a savory richness to every bite.

This pie is a great choice for anyone looking for a dish that captures the essence of summer flavors.

Chickpea and Spinach Pie

This vegetarian pie is packed with healthy ingredients and vibrant flavors.

Chickpeas add a hearty texture, while spinach offers a fresh, earthy taste that pairs beautifully with the spices and tangy feta cheese. It’s an ideal option for a light lunch or dinner, and the combination of flavors makes it incredibly satisfying.

Ingredients:

• 1 9-inch pie crust
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 cups fresh spinach, chopped
• 1 can (15 oz) chickpeas, drained and mashed
• 1/2 cup crumbled feta cheese
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground turmeric
• 2 eggs, beaten
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and prepare the pie crust in a 9-inch pie dish.
2. Heat olive oil in a skillet over medium heat and sauté the diced onion until soft, about 5 minutes. Add the garlic and sauté for another 30 seconds.
3. Add the spinach to the skillet and cook for 2-3 minutes until wilted. Set aside to cool.
4. In a mixing bowl, combine the mashed chickpeas, feta cheese, cumin, coriander, turmeric, eggs, salt, and pepper. Add the cooled spinach mixture and mix until well combined.
5. Pour the chickpea and spinach filling into the pie crust and smooth the top.
6. Bake for 30–35 minutes, or until the filling is set and the crust is golden brown.
7. Let the pie cool for 10 minutes before slicing.

This pie is full of vibrant Mediterranean-inspired flavors, with the combination of chickpeas, spinach, and feta creating a filling that is both nourishing and satisfying.

The spices add warmth and depth, making this pie a delightful choice for a wholesome meal.

Grilled Vegetable and Pesto Pie

Perfect for showcasing the best summer vegetables, this savory pie features grilled vegetables like zucchini, eggplant, and bell peppers, paired with the fresh, herby goodness of pesto. The result is a rich, aromatic dish that bursts with flavor.

It’s ideal for a vegetarian meal or a side dish at a summer barbecue.

Ingredients:

• 1 9-inch pie crust
• 1 zucchini, sliced
• 1 small eggplant, sliced
• 1 bell pepper, sliced
• 2 tbsp olive oil
• 1/4 cup pesto (store-bought or homemade)
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and prepare the pie crust in a 9-inch pie dish.
2. Heat a grill or grill pan over medium-high heat. Drizzle the zucchini, eggplant, and bell pepper slices with olive oil and season with salt and pepper. Grill the vegetables for 3-4 minutes on each side until tender and slightly charred. Remove from heat and set aside.
3. In a small bowl, combine the pesto, ricotta, Parmesan, and egg. Season with salt and pepper.
4. Layer the grilled vegetables evenly in the prepared pie crust.
5. Spread the pesto and cheese mixture over the vegetables, ensuring an even coating.
6. Bake for 30–35 minutes, or until the filling is set and the top is lightly browned.
7. Allow the pie to cool for 10 minutes before slicing.

This grilled vegetable and pesto pie is a celebration of summer produce, with the smoky grilled vegetables complemented by the richness of pesto and cheeses.

It’s a great dish for a light lunch or as a savory addition to any summer meal.

Leek, Potato, and Gruyère Pie

A comforting and rich pie, this leek and potato combination offers a deliciously creamy filling paired with the nutty, slightly sweet flavor of Gruyère cheese.

It’s a fantastic option for a light dinner or brunch, and the combination of vegetables and cheese makes it both hearty and satisfying.

Ingredients:

• 1 9-inch pie crust
• 2 large potatoes, peeled and thinly sliced
• 2 tbsp butter
• 3 leeks, cleaned and sliced
• 1/2 cup shredded Gruyère cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 2 eggs, beaten
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and prepare the pie crust in a 9-inch pie dish.
2. In a skillet, melt the butter over medium heat. Add the leeks and cook until softened, about 5–7 minutes.
3. Boil the potato slices in salted water for 5–7 minutes, just until tender, then drain and set aside.
4. In a mixing bowl, whisk together the eggs, heavy cream, Gruyère, Parmesan, salt, and pepper.
5. Layer the potatoes and leeks in the prepared crust, then pour the egg and cream mixture over the top.
6. Bake for 30–35 minutes, or until the filling is set and the top is golden brown.
7. Let the pie cool for 10 minutes before slicing.

The creamy potatoes and savory leeks are enhanced by the rich Gruyère and Parmesan, making this pie a satisfying dish that pairs well with a light salad or roasted meats.

It’s a cozy, indulgent option for any summer meal.

Cucumber, Ricotta, and Dill Pie

This light and refreshing pie is perfect for hot summer days, offering a cool, crisp bite of cucumber balanced by the creamy richness of ricotta and the fresh, tangy flavor of dill.

It’s an ideal choice for a chilled appetizer or a vegetarian lunch that won’t weigh you down.

Ingredients:

• 1 9-inch pie crust
• 1 medium cucumber, thinly sliced
• 1 cup ricotta cheese
• 1/4 cup sour cream
• 2 tbsp fresh dill, chopped
• 2 eggs, beaten
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and prepare the pie crust in a 9-inch pie dish.
2. Place the sliced cucumber in a colander and sprinkle with salt. Let sit for 10 minutes to draw out excess moisture. Pat the cucumber slices dry with paper towels.
3. In a bowl, mix together the ricotta, sour cream, dill, eggs, lemon juice, salt, and pepper until smooth.
4. Layer the cucumber slices evenly in the prepared crust, then pour the ricotta mixture over the top.
5. Bake for 25–30 minutes, or until the filling is set and lightly golden.
6. Allow the pie to cool for 10 minutes before slicing. For a cooler option, refrigerate for an hour before serving.

This cucumber, ricotta, and dill pie is incredibly refreshing with its delicate flavors, making it the perfect dish to serve on a warm day.

The tangy dill and creamy ricotta blend beautifully with the crispness of the cucumber, offering a light yet satisfying bite.

Tomato, Pesto, and Mozzarella Pie

This pie combines the best of Italian flavors, with ripe tomatoes, fresh mozzarella, and fragrant basil pesto.

It’s an irresistible option for a summer picnic or light dinner, and the rich pesto ties everything together for a burst of flavor in every bite.

Ingredients:

• 1 9-inch pie crust
• 2 medium tomatoes, sliced
• 1/2 cup fresh mozzarella, sliced
• 1/4 cup pesto (store-bought or homemade)
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and prepare the pie crust in a 9-inch pie dish.
2. Spread a thin layer of pesto on the bottom of the crust.
3. Layer the sliced tomatoes and mozzarella over the pesto in the pie crust.
4. Drizzle the remaining pesto over the top, then sprinkle with Parmesan cheese.
5. Beat the egg and lightly brush it over the crust edges.
6. Bake for 30–35 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
7. Let the pie cool for 10 minutes before slicing.

This tomato, pesto, and mozzarella pie is a celebration of summer flavors, with the juicy tomatoes and creamy mozzarella perfectly complemented by the bold basil pesto.

It’s a fantastic dish for those who enjoy fresh, herby, and cheesy flavors, and it works wonderfully as a main or a side dish.

Asparagus and Goat Cheese Pie

This vibrant pie features the delicate, earthy flavor of fresh asparagus paired with the tangy richness of goat cheese.

It’s a savory delight, perfect for brunch, a light dinner, or as a special side dish for a summer gathering. The flaky pie crust, combined with the creamy filling, makes it an irresistible treat.

Ingredients:

• 1 9-inch pie crust
• 1 bunch of asparagus, trimmed and cut into 1-inch pieces
• 2 tbsp olive oil
• 1/2 cup goat cheese, crumbled
• 1/4 cup grated Parmesan cheese
• 2 eggs, beaten
• 1/2 cup heavy cream
• Salt and pepper to taste
• 1 tbsp fresh lemon zest (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and prepare the pie crust in a 9-inch pie dish.
2. Heat olive oil in a skillet over medium heat. Sauté the asparagus for 4-5 minutes until just tender, but still bright green. Season with salt and pepper and set aside to cool slightly.
3. In a mixing bowl, whisk together the eggs, heavy cream, goat cheese, Parmesan, salt, and pepper.
4. Add the sautéed asparagus to the egg mixture and stir gently to combine.
5. Pour the filling into the prepared pie crust and smooth the top. Sprinkle lemon zest over the top if using.
6. Bake for 30–35 minutes, or until the filling is set and the top is lightly golden brown.
7. Let the pie cool for 10 minutes before slicing.

The combination of tender asparagus and creamy goat cheese offers a delicate, yet satisfying, flavor.

The bright notes of lemon zest add an extra layer of freshness, making this pie a perfect choice for any summer occasion.

Roasted Beet and Arugula Pie

Sweet roasted beets and peppery arugula come together in this earthy and flavorful pie.

The roasted beets add a natural sweetness, while the arugula offers a peppery kick that balances the richness of the pie’s creamy filling. It’s a unique and beautiful pie, perfect for serving at a picnic or as part of a vegetarian meal.

Ingredients:

• 1 9-inch pie crust
• 2 medium beets, roasted, peeled, and sliced
• 2 cups arugula leaves
• 1/2 cup ricotta cheese
• 1/4 cup goat cheese, crumbled
• 2 eggs, beaten
• 1/4 cup heavy cream
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and prepare the pie crust in a 9-inch pie dish.
2. In a small bowl, mix together ricotta, goat cheese, eggs, heavy cream, thyme, salt, and pepper.
3. Layer the roasted beet slices evenly in the pie crust, followed by a layer of arugula leaves.
4. Pour the cheese and egg mixture over the beets and arugula, spreading it evenly.
5. Bake for 30–35 minutes, or until the filling is set and the top is golden.
6. Allow the pie to cool for 10 minutes before slicing.

This pie’s balance of sweet beets and peppery arugula, combined with the creamy filling, makes it an ideal dish for anyone looking to enjoy bold, earthy flavors in a vibrant pie.

It pairs wonderfully with a fresh salad and a light white wine.

Summer Herb and Ricotta Pie

A celebration of summer’s aromatic herbs, this pie features a blend of fresh basil, thyme, and parsley, all paired with smooth ricotta cheese in a light, savory custard.

It’s a refreshing and flavorful pie that’s ideal for a brunch or as an accompaniment to grilled meats. The simplicity of the ingredients shines through, making this a perfect dish for herb lovers.

Ingredients:

• 1 9-inch pie crust
• 1 1/2 cups ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 eggs, beaten
• 1/4 cup heavy cream
• 1/2 cup fresh basil, chopped
• 2 tbsp fresh thyme leaves
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and prepare the pie crust in a 9-inch pie dish.
2. In a bowl, combine ricotta cheese, Parmesan, eggs, heavy cream, basil, thyme, parsley, salt, and pepper. Mix until smooth.
3. Pour the herb and cheese mixture into the prepared pie crust and smooth the top.
4. Bake for 30–35 minutes, or until the filling is set and the top is golden brown.
5. Let the pie cool for 10 minutes before slicing.

This herb-packed ricotta pie is a perfect way to showcase summer’s fragrant bounty.

The creamy filling, flavored with fresh basil, thyme, and parsley, creates a light yet rich dish that’s sure to be a hit at any summer gathering. The simplicity of the ingredients makes this pie incredibly versatile and perfect for pairing with any seasonal salad or grilled vegetables.

Peach and Bacon Savory Pie

A unique combination of sweet and savory, this pie blends juicy summer peaches with crispy bacon for an irresistible flavor contrast.

The sweetness of the peaches perfectly balances the smokiness of the bacon, while the creamy filling ties it all together. This pie is perfect for a special brunch or as a savory side dish at a summer barbecue.

Ingredients:

• 1 9-inch pie crust
• 4 slices of bacon, chopped
• 2 ripe peaches, peeled and sliced
• 1/2 cup sharp cheddar cheese, shredded
• 1/4 cup crumbled blue cheese (optional)
• 2 eggs, beaten
• 1/2 cup heavy cream
• 1 tbsp fresh thyme leaves
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and prepare the pie crust in a 9-inch pie dish.
2. In a skillet, cook the bacon over medium heat until crispy, about 5–7 minutes. Remove from the skillet and set aside to drain on paper towels.
3. In the same skillet, sauté the peach slices for 2-3 minutes until slightly caramelized. Remove from heat.
4. In a bowl, whisk together the eggs, heavy cream, cheddar, blue cheese (if using), thyme, salt, and pepper.
5. Layer the sautéed peaches and crispy bacon in the prepared pie crust, then pour the egg mixture over the top.
6. Bake for 30–35 minutes, or until the filling is set and the crust is golden brown.
7. Allow the pie to cool for 10 minutes before slicing.

This peach and bacon pie is a showstopper, with the sweet peaches and smoky bacon creating a deliciously unique flavor profile.

The rich cheese adds a creamy texture, making this a perfect dish for a summer brunch or evening gathering.

Zucchini, Feta, and Mint Pie

A fresh and vibrant pie, this zucchini and feta combination is enhanced with fresh mint for a burst of flavor that screams summer.

The subtle sweetness of the zucchini and the salty richness of the feta make this pie incredibly satisfying, while the mint gives it a refreshing lift. It’s a perfect light lunch or a savory side dish for a garden party.

Ingredients:

• 1 9-inch pie crust
• 2 medium zucchinis, sliced thinly
• 1 tbsp olive oil
• 1/2 cup crumbled feta cheese
• 2 tbsp fresh mint, chopped
• 1/4 cup grated Parmesan cheese
• 2 eggs, beaten
• 1/4 cup heavy cream
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and prepare the pie crust in a 9-inch pie dish.
2. Heat olive oil in a skillet over medium heat. Sauté the zucchini slices for 5-7 minutes, until tender and slightly golden. Season with salt and pepper, then remove from heat.
3. In a bowl, whisk together the eggs, heavy cream, feta, Parmesan, mint, salt, and pepper.
4. Layer the sautéed zucchini in the prepared pie crust, then pour the egg mixture over the top.
5. Bake for 30–35 minutes, or until the filling is set and golden brown.
6. Let the pie cool for 10 minutes before slicing.

The combination of creamy feta and fresh mint makes this pie incredibly refreshing and flavorful, while the zucchini provides a delicate, almost sweet base.

It’s perfect for showcasing the flavors of summer vegetables and is sure to impress at any meal.

Eggplant and Tomato Parmesan Pie

This savory pie features layers of roasted eggplant and juicy tomatoes, combined with the rich flavors of Parmesan cheese and basil.

Inspired by the classic flavors of eggplant Parmesan, this pie is a delicious, hearty dish that can be enjoyed as a main course or a side. It’s a great way to enjoy the bounty of summer vegetables in a warm, comforting pie.

Ingredients:

• 1 9-inch pie crust
• 2 medium eggplants, sliced into 1/2-inch thick rounds
• 2 medium tomatoes, sliced
• 1 tbsp olive oil
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped
• 2 eggs, beaten
• 1/4 cup heavy cream
• 1/2 cup shredded mozzarella cheese
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and prepare the pie crust in a 9-inch pie dish.
2. Brush the eggplant slices with olive oil and roast them in the oven for 20 minutes, flipping halfway through, until tender and golden brown.
3. In a bowl, whisk together the eggs, heavy cream, Parmesan, basil, salt, and pepper.
4. Layer the roasted eggplant slices and tomato slices in the prepared pie crust, alternating between the two. Pour the egg and cream mixture over the top, then sprinkle with mozzarella cheese.
5. Bake for 30–35 minutes, or until the filling is set and the top is golden brown.
6. Allow the pie to cool for 10 minutes before slicing.

The eggplant and tomato layers create a hearty base, while the creamy Parmesan and mozzarella provide a rich, comforting texture.

The fresh basil adds a delightful aromatic quality, making this pie a fantastic choice for a summer dinner or as a savory dish at a potluck.

Corn, Poblano, and Cheddar Pie

This Southwestern-inspired savory pie brings together sweet corn, smoky poblano peppers, and sharp cheddar cheese for a flavor-packed dish that’s both comforting and fresh.

The sweetness of the corn and the smokiness of the poblano peppers create a balanced and satisfying filling, perfect for a summer lunch or dinner.

Ingredients:

• 1 9-inch pie crust
• 2 cups fresh corn kernels (or frozen, thawed)
• 2 poblano peppers, roasted, peeled, and chopped
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup crumbled queso fresco
• 2 eggs, beaten
• 1/2 cup heavy cream
• 1 tbsp fresh cilantro, chopped
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and prepare the pie crust in a 9-inch pie dish.
2. Roast the poblano peppers over an open flame or under the broiler until charred, about 5-7 minutes. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skin, remove the seeds, and chop the peppers.
3. In a bowl, whisk together the eggs, heavy cream, cheddar cheese, queso fresco, cilantro, cumin, salt, and pepper.
4. Layer the corn kernels and roasted poblano peppers evenly in the pie crust, then pour the egg mixture over the top.
5. Bake for 30-35 minutes, or until the filling is set and the top is golden brown.
6. Let the pie cool for 10 minutes before slicing.

The combination of corn and poblano peppers provides a sweet and smoky flavor that pairs beautifully with the creamy cheese filling.

This pie is a wonderful way to bring bold Southwestern flavors to your summer table.

Spinach, Ricotta, and Pine Nut Pie

This Mediterranean-inspired pie combines fresh spinach with the creamy richness of ricotta cheese and the subtle crunch of pine nuts.

The result is a light yet hearty dish that’s perfect for a summer brunch or as a side dish for grilled meats. The flavors are fresh and vibrant, making it a refreshing addition to any meal.

Ingredients:

• 1 9-inch pie crust
• 4 cups fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup pine nuts, toasted
• 2 eggs, beaten
• 1/4 cup heavy cream
• 1 tbsp fresh lemon zest
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and prepare the pie crust in a 9-inch pie dish.
2. In a large skillet, sauté the spinach until wilted, about 3-5 minutes. Remove from heat and allow to cool slightly. Squeeze out any excess moisture.
3. In a mixing bowl, combine the ricotta cheese, Parmesan, eggs, heavy cream, lemon zest, salt, and pepper. Add the cooked spinach and mix well.
4. Stir in the toasted pine nuts, then pour the filling into the prepared pie crust.
5. Bake for 30–35 minutes, or until the filling is set and the top is lightly golden.
6. Let the pie cool for 10 minutes before slicing.

The spinach and ricotta filling is light yet rich, with the pine nuts adding a delightful crunch.

The lemon zest provides a subtle brightness, making this pie a great option for a summer meal that feels both indulgent and refreshing.

Fennel, Leek, and Gruyère Pie

This savory pie features the sweet, anise-like flavor of fennel paired with tender leeks and the nutty richness of Gruyère cheese.

The filling is creamy and comforting, while the flavors are aromatic and slightly sweet, making this pie perfect for a cozy summer meal. The addition of Gruyère brings a wonderful depth of flavor that complements the vegetables beautifully.

Ingredients:

• 1 9-inch pie crust
• 1 bulb fennel, thinly sliced
• 2 leeks, cleaned and sliced
• 2 tbsp butter
• 1/2 cup grated Gruyère cheese
• 1/4 cup heavy cream
• 2 eggs, beaten
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and prepare the pie crust in a 9-inch pie dish.
2. In a skillet, melt the butter over medium heat. Add the fennel and leeks, and sauté until tender, about 8-10 minutes. Season with salt and pepper.
3. In a mixing bowl, whisk together the eggs and heavy cream, then stir in the grated Gruyère cheese.
4. Add the sautéed fennel and leeks to the egg mixture, then pour the filling into the prepared pie crust.
5. Bake for 30–35 minutes, or until the filling is set and the top is golden brown.
6. Let the pie cool for 10 minutes before slicing.

The combination of fennel and leeks provides a wonderfully aromatic filling, while the Gruyère cheese adds a nutty depth to the pie.

This dish is elegant yet simple, perfect for a summer dinner party or a family meal.

Caramelized Onion, Bacon, and Mushroom Pie

A deeply savory pie that combines the rich sweetness of caramelized onions with the earthy flavor of mushrooms and the smoky crunch of bacon.

This hearty pie is perfect for a cozy summer dinner or a savory addition to a picnic. The combination of these ingredients creates a flavorful filling, while the flaky crust holds it all together.

Ingredients:

• 1 9-inch pie crust
• 4 slices of bacon, chopped
• 2 medium onions, thinly sliced
• 1 cup mushrooms, sliced
• 1/2 cup heavy cream
• 2 eggs, beaten
• 1/4 cup grated Gruyère cheese
• 1 tbsp fresh thyme leaves
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and prepare the pie crust in a 9-inch pie dish.
2. In a skillet, cook the bacon over medium heat until crispy, about 5-7 minutes. Remove and set aside, leaving the bacon drippings in the skillet.
3. Add the onions to the skillet and cook, stirring occasionally, until they are soft and caramelized, about 15 minutes. Add the sliced mushrooms and cook for an additional 5 minutes, until softened. Season with salt, pepper, and thyme.
4. In a bowl, whisk together the eggs and heavy cream. Stir in the Gruyère cheese.
5. Add the bacon and caramelized onion-mushroom mixture into the prepared pie crust, then pour the egg mixture over the top.
6. Bake for 30–35 minutes, or until the filling is set and the top is golden brown.
7. Allow the pie to cool for 10 minutes before slicing.

The caramelized onions and mushrooms bring out a deep, savory flavor that is perfectly complemented by the smoky bacon.

This rich and satisfying pie is ideal for those who love savory, umami-packed dishes.

Tomato, Basil, and Ricotta Pie

This refreshing pie celebrates the flavors of summer with ripe, juicy tomatoes, fresh basil, and creamy ricotta.

The combination of flavors is simple but delicious, making it an ideal dish for any summer meal, whether it’s a light lunch, picnic, or as a side for a barbecue.

Ingredients:

• 1 9-inch pie crust
• 3 medium tomatoes, sliced
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped
• 1 egg, beaten
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and prepare the pie crust in a 9-inch pie dish.
2. Spread the ricotta cheese evenly across the bottom of the pie crust. Sprinkle with Parmesan cheese and fresh basil.
3. Layer the sliced tomatoes on top of the ricotta mixture. Drizzle with olive oil and season with salt and pepper.
4. Beat the egg and brush it along the edges of the pie crust.
5. Bake for 30–35 minutes, or until the crust is golden and the tomatoes are tender.
6. Let the pie cool for 10 minutes before slicing.

This tomato, basil, and ricotta pie is bursting with freshness.

The sweet tomatoes paired with creamy ricotta and aromatic basil make this a light, flavorful pie that captures the essence of summer.

Sweet Potato, Kale, and Feta Pie

A hearty and nutritious pie, this combination of sweet potatoes, kale, and feta offers a perfect balance of sweetness and savory flavor.

The earthy kale and tangy feta pair wonderfully with the natural sweetness of the roasted sweet potatoes. This pie is great for a vegetarian dinner or as a side dish for a summer gathering.

Ingredients:

• 1 9-inch pie crust
• 2 medium sweet potatoes, peeled and cubed
• 2 cups kale, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup grated Parmesan cheese
• 2 eggs, beaten
• 1/4 cup heavy cream
• 1 tbsp olive oil
• 1/2 tsp cumin
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and prepare the pie crust in a 9-inch pie dish.
2. Toss the cubed sweet potatoes in olive oil, cumin, salt, and pepper. Roast in the oven for 20-25 minutes, or until tender.
3. While the sweet potatoes are roasting, sauté the kale in a skillet over medium heat until wilted, about 5-7 minutes. Season with salt and pepper.
4. In a bowl, whisk together the eggs and heavy cream. Stir in the roasted sweet potatoes, sautéed kale, feta, and Parmesan cheese.
5. Pour the mixture into the prepared pie crust and smooth the top.
6. Bake for 30–35 minutes, or until the filling is set and the top is golden brown.
7. Let the pie cool for 10 minutes before slicing.

The natural sweetness of the roasted sweet potatoes combines perfectly with the earthy kale and tangy feta.

This pie is both nourishing and delicious, making it a great choice for a wholesome summer meal.