27+ Irresistible Summer Squash Pie Recipes to Make This Summer

Summer squash is one of those versatile vegetables that shines in a variety of dishes, especially during the warmer months when it’s in season.

Often overshadowed by its zucchini cousin, summer squash offers a mild, slightly sweet flavor that can be incorporated into countless recipes.

One of the most delightful ways to enjoy summer squash is by baking it into a pie.

Whether you prefer savory or sweet, the possibilities for summer squash pies are endless.

In this blog post, we’ve rounded up over 27+ different summer squash pie recipes that will inspire your next meal.

From classic savory quiches to sweet dessert pies and Mediterranean-inspired creations, there’s something for every palate.

Get ready to transform your summer squash into a delectable, mouth-watering pie with these creative ideas.

27+ Irresistible Summer Squash Pie Recipes to Make This Summer

Summer squash is often underrated in the kitchen, but when used in pies, it becomes a showstopper!

Whether you’re making a savory pie to serve as a main dish, a light brunch option, or a sweet pie for dessert, there are endless possibilities to explore.

Each recipe we’ve shared offers a unique twist, combining different flavor profiles and textures to highlight the natural goodness of summer squash.

These 27+ summer squash pie recipes are perfect for a variety of occasions, from family dinners to potlucks, and they’re sure to become a staple in your cooking repertoire.

So, the next time you find yourself with an abundance of fresh summer squash, don’t hesitate to turn it into a delicious pie.

Savory Summer Squash and Herb Cheese Pie

Summer brings an abundance of tender yellow squash and zucchini, and this savory pie celebrates them with creamy herbed cheese and a flaky, golden crust.

It’s the perfect centerpiece for a light lunch, picnic, or garden party. With fresh thyme, goat cheese, and a buttery crust, it delivers rustic charm and delicious complexity in every bite.

Ingredients:

• 1 pre-made or homemade 9-inch pie crust
• 2 medium yellow squash, thinly sliced
• 1 medium zucchini, thinly sliced
• 1 tablespoon olive oil
• 1/2 cup ricotta cheese
• 1/3 cup crumbled goat cheese
• 1/4 cup grated Parmesan cheese
• 2 eggs
• 1/4 cup milk or half-and-half
• 2 teaspoons fresh thyme leaves (or 1 tsp dried)
• 1 clove garlic, minced
• Salt and black pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Place pie crust in a 9-inch pie dish and par-bake for 8 minutes.
2. While the crust bakes, heat olive oil in a skillet and sauté sliced squash and zucchini with garlic for about 5–6 minutes, until slightly softened. Set aside to cool slightly.
3. In a bowl, whisk together eggs, milk, ricotta, goat cheese, thyme, salt, and pepper until smooth.
4. Spread the squash mixture evenly over the par-baked crust, then pour the cheese filling over it. Sprinkle Parmesan on top.
5. Bake for 35–40 minutes, until the center is set and the top is lightly golden.
6. Let cool 10–15 minutes before slicing.

This savory summer squash pie is elegant yet comforting, offering layers of creamy filling and herbaceous flavor that pair beautifully with a fresh green salad or chilled white wine.

It’s a delightful way to enjoy the season’s best squash.

Cheddar-Crusted Summer Squash Pie with Caramelized Onions

This bold and cheesy pie puts a creative twist on summer squash, combining it with sweet caramelized onions and a sharp cheddar cheese crust.

The buttery, cheesy dough forms a rich base for a filling that’s equal parts sweet, savory, and deeply satisfying.

Ingredients:

For the crust:

• 1 1/4 cups all-purpose flour
• 1/2 cup cold unsalted butter, cubed
• 1 cup sharp cheddar cheese, shredded
• 1/4 teaspoon salt
• 3–4 tablespoons ice water

For the filling:

• 2 tablespoons butter
• 2 large yellow onions, thinly sliced
• 2 medium zucchini or yellow squash, sliced
• 3 eggs
• 1/2 cup sour cream
• 1/2 cup shredded Gruyère or Swiss cheese
• Salt and black pepper to taste
• Pinch of nutmeg

Instructions:

1. Make the crust: In a food processor, blend flour, butter, cheddar, and salt until crumbly. Add ice water gradually until dough comes together. Chill for 30 minutes.
2. Roll out and press into a 9-inch pie pan. Pre-bake at 375°F for 10 minutes.
3. Caramelize onions: In a skillet, melt butter and cook onions over medium-low heat for 25–30 minutes, stirring occasionally, until golden and soft.
4. Add squash slices to the onions and cook for 5 more minutes. Set aside.
5. In a bowl, whisk eggs, sour cream, Gruyère, nutmeg, salt, and pepper. Stir in the squash and onion mixture.
6. Pour into the crust and bake at 375°F for 40–45 minutes, until puffed and golden.

With its decadent cheddar crust and sweet-savory filling, this pie is a satisfying summer dish that stands alone or pairs beautifully with grilled meats or a chilled tomato salad.

It’s comfort food dressed in seasonal elegance.

Sweet Summer Squash and Honey Custard Pie

Summer squash isn’t just for savory dishes—this innovative dessert pie transforms yellow squash into a creamy custard infused with honey, cinnamon, and vanilla.

The result is a naturally sweet, velvety pie that’s both wholesome and indulgent, perfect for summer evenings.

Ingredients:

• 1 9-inch graham cracker crust (store-bought or homemade)
• 2 cups peeled, cooked yellow squash (steamed or boiled, then mashed)
• 1/2 cup honey
• 2 eggs
• 1/2 cup heavy cream
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon vanilla extract
• Pinch of salt
• Whipped cream, for topping (optional)

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, blend the mashed squash, honey, eggs, cream, spices, vanilla, and salt until smooth. Use a blender or hand mixer if desired.
3. Pour the mixture into the graham cracker crust and smooth the top.
4. Bake for 35–40 minutes, or until the custard is just set in the center.
5. Let cool completely, then refrigerate for at least 2 hours before serving. Top with whipped cream if desired.

This sweet squash pie surprises and delights with its creamy texture and warm flavor, making it a unique end to any summer meal.

It’s a clever way to use up garden squash and a conversation starter at potlucks and barbecues alike.

Summer Squash Pie with Bacon and Cheddar

This hearty and indulgent pie combines the mild sweetness of summer squash with the salty richness of bacon and sharp cheddar cheese.

Perfect for breakfast, brunch, or a savory dinner, this pie has a delightful balance of flavors, making it a great choice for those who love a good comfort food dish.

Ingredients:

• 1 pre-made or homemade pie crust
• 3 slices bacon, chopped
• 2 medium yellow squash, thinly sliced
• 1 medium red bell pepper, chopped
• 1/2 medium onion, chopped
• 1 1/2 cups shredded sharp cheddar cheese
• 3 large eggs
• 1/2 cup heavy cream
• 1/4 teaspoon smoked paprika
• Salt and black pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Place pie crust in a 9-inch pie dish and bake for 10 minutes.
2. In a skillet, cook bacon over medium heat until crispy. Remove bacon and set aside, leaving some bacon fat in the pan.
3. In the same skillet, sauté onions and bell pepper for 4–5 minutes until soft. Add squash and cook for another 5–6 minutes, until the squash is tender and any moisture has evaporated. Let the mixture cool slightly.
4. In a bowl, whisk together eggs, heavy cream, smoked paprika, salt, and pepper. Add the squash mixture and crispy bacon, then stir in the shredded cheddar cheese.
5. Pour the mixture into the pre-baked pie crust and bake for 30–35 minutes until the center is set and golden brown.
6. Let cool for 10 minutes before slicing and serving.

This savory pie offers a satisfying combination of crispy bacon, melty cheddar, and tender squash, making it an ideal dish for a family dinner or weekend brunch.

The flavors meld perfectly, offering a rich and satisfying bite every time.

Tomato and Summer Squash Pie with Pesto Crust

This vibrant summer squash pie takes the flavors of the season and infuses them with a fresh pesto crust that adds a burst of basil flavor.

The tomatoes and squash make a perfect pair, while the pesto crust elevates the entire dish, bringing an Italian flair to your summer table.

Ingredients:

For the pesto crust:

• 1 pre-made or homemade 9-inch pie crust
• 1/4 cup basil pesto (store-bought or homemade)
• 1 tablespoon olive oil
• 1 tablespoon grated Parmesan cheese

For the filling:

• 2 medium yellow squash, thinly sliced
• 2 medium tomatoes, sliced
• 1 small onion, sliced
• 1 tablespoon olive oil
• 1/2 cup ricotta cheese
• 1/2 cup mozzarella cheese, shredded
• Salt and black pepper to taste
• 1 tablespoon fresh basil, chopped (optional for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Roll out pie dough and place it in a 9-inch pie dish. Spread pesto on the bottom of the crust, then brush the crust edges with olive oil and sprinkle Parmesan cheese on top.
2. In a skillet, sauté onions in olive oil for 4–5 minutes until softened.
3. Layer the sautéed onions, squash, and tomato slices in the pie crust, alternating between vegetables to create a colorful, layered effect.
4. In a bowl, mix ricotta and mozzarella cheese. Season with salt and pepper, then spoon the cheese mixture over the vegetables.
5. Bake for 35–40 minutes until the crust is golden brown and the cheese is bubbly.
6. Let the pie cool slightly before slicing. Garnish with fresh basil if desired.

This pie combines the best of summer with a pesto twist, and its burst of fresh flavors will impress anyone at your dinner table.

The pesto crust adds an herbal richness that complements the squash and tomatoes perfectly.

Sweet and Spicy Summer Squash Pie with Cinnamon and Ginger

For those who love a bit of heat with their sweet, this summer squash pie is a unique and surprising treat.

Infused with cinnamon, ginger, and a touch of chili flakes, the pie offers an exciting twist on the classic dessert pie, providing layers of sweetness balanced with subtle spice.

Ingredients:

• 1 pre-made or homemade 9-inch pie crust
• 2 cups cooked yellow squash, mashed
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 3 large eggs
• 1/2 cup coconut milk (or any milk of your choice)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon chili flakes (optional, adjust to taste)
• Pinch of salt
• Whipped cream or ice cream for serving (optional)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, combine the mashed squash, brown sugar, maple syrup, eggs, coconut milk, cinnamon, ginger, chili flakes, and a pinch of salt. Whisk until smooth and well-blended.
3. Pour the filling into the pre-baked pie crust, smoothing the top evenly.
4. Bake for 40–45 minutes, or until the center is set and a toothpick inserted comes out clean.
5. Let the pie cool completely before slicing. For an extra indulgent treat, serve with whipped cream or vanilla ice cream.

This pie is a bold, flavorful dessert that combines the comforting sweetness of squash with a hint of spice and heat.

It’s a fun and unexpected way to use summer squash, and it will definitely stand out at any gathering.

Mediterranean Summer Squash Pie with Feta and Olives

This Mediterranean-inspired summer squash pie combines the flavors of the sunny Mediterranean with the fresh taste of summer squash.

The salty feta cheese, briny olives, and fresh herbs create a perfect balance with the light squash filling, making this a delicious and savory pie to enjoy during summer evenings.

Ingredients:

• 1 pre-made or homemade 9-inch pie crust
• 2 medium yellow squash, thinly sliced
• 1/2 cup Kalamata olives, pitted and chopped
• 1/2 cup crumbled feta cheese
• 1/2 cup ricotta cheese
• 2 eggs
• 1/4 cup fresh parsley, chopped
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 375°F (190°C). Roll out the pie dough and press it into a 9-inch pie dish.
2. In a skillet, heat olive oil and sauté the squash for 5–7 minutes until soft and any moisture has evaporated. Let it cool slightly.
3. In a bowl, whisk together eggs, ricotta, feta, oregano, red pepper flakes, salt, and pepper.
4. Add the sautéed squash, olives, and parsley to the egg mixture and stir gently.
5. Pour the mixture into the prepared pie crust and bake for 30–35 minutes until the center is set and the top is golden.
6. Allow the pie to cool for 10 minutes before serving.

This Mediterranean squash pie is packed with bright flavors and offers a refreshing alternative to the typical savory pie.

It pairs wonderfully with a simple green salad or grilled meats, making it a perfect summer dish that feels both light and indulgent.

Summer Squash Pie with Lemon and Almond Crust

A sweet and refreshing take on summer squash pie, this recipe pairs the subtle flavors of squash with the tang of lemon and the richness of an almond flour crust.

The pie is both gluten-free and bursting with fresh citrus flavor, making it an ideal choice for those looking for a light, yet satisfying dessert.

Ingredients:

For the almond crust:

• 1 1/2 cups almond flour
• 1/4 cup melted butter or coconut oil
• 2 tablespoons honey
• Pinch of salt

For the filling:

• 2 cups yellow squash, peeled and grated
• 1/2 cup sugar
• 2 large eggs
• 1/2 cup heavy cream
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C). For the almond crust, combine almond flour, melted butter (or coconut oil), honey, and a pinch of salt in a bowl. Stir until fully combined.
2. Press the almond mixture into the bottom of a 9-inch pie dish to form a crust. Bake for 10 minutes, then remove from the oven.
3. For the filling, combine the grated squash, sugar, eggs, heavy cream, lemon zest, lemon juice, vanilla, cinnamon, and salt in a bowl. Mix until smooth and well combined.
4. Pour the filling into the pre-baked almond crust and smooth the top.
5. Bake for 40–45 minutes, until the filling is set and slightly golden on top.
6. Allow the pie to cool completely before serving.

This sweet lemon-infused summer squash pie with a crisp almond crust is the perfect balance of bright citrus flavors and nutty richness.

Its gluten-free crust adds a delightful texture, making it a refreshing dessert for summer gatherings.

Spicy Summer Squash Pie with Chiles and Lime

If you love bold flavors with a touch of heat, this spicy summer squash pie is for you.

The combination of fresh summer squash, fiery chiles, and zesty lime creates a unique, flavorful pie that’s perfect for summer barbecues or spicy food lovers. A buttery crust helps to balance the spice and adds richness to this unique dish.

Ingredients:

• 1 pre-made or homemade 9-inch pie crust
• 2 medium yellow squash, thinly sliced
• 1–2 fresh jalapeños or serrano chiles, finely chopped (adjust to spice preference)
• 1/4 cup fresh cilantro, chopped
• 2 teaspoons lime zest
• 1/4 cup lime juice
• 1/2 cup sour cream
• 3 eggs
• 1 cup shredded Monterey Jack cheese
• 1/4 teaspoon ground cumin
• Salt and black pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Roll out the pie dough and fit it into a 9-inch pie dish.
2. In a skillet, sauté the squash slices and chopped chiles for 5–7 minutes until the squash is softened and the chiles release their fragrance.
3. In a bowl, whisk together eggs, sour cream, lime juice, lime zest, ground cumin, and a pinch of salt and pepper.
4. Add the sautéed squash and chiles to the egg mixture and stir in the chopped cilantro and shredded cheese.
5. Pour the mixture into the prepared pie crust and bake for 30–35 minutes until the pie is set and golden brown.
6. Let cool for 10 minutes before slicing and serving.

This spicy summer squash pie delivers bold flavors and a refreshing citrus kick, making it a standout dish for those who enjoy a bit of heat.

Its vibrant, zesty flavor will be the star of any summer meal and pairs well with a cold beer or a tangy margarita.

Summer Squash and Corn Pie with a Buttermilk Crust

This rustic summer squash pie features sweet corn and tender squash, all nestled in a homemade buttermilk crust.

It’s the perfect pie to showcase the best of summer vegetables, offering a creamy and satisfying filling with a tangy crust that pairs beautifully with the freshness of the squash and corn.

Ingredients:

For the buttermilk crust:

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 1/4 cup buttermilk (plus a little more if needed)

For the filling:

• 2 medium yellow squash, thinly sliced
• 1 cup fresh or frozen corn kernels
• 1/2 small onion, chopped
• 2 tablespoons olive oil
• 1/2 cup heavy cream
• 2 large eggs
• 1 cup shredded mozzarella cheese
• 1 teaspoon fresh thyme, chopped
• Salt and black pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). To make the crust, combine the flour and salt in a bowl. Cut in the butter until the mixture resembles coarse crumbs. Add buttermilk and stir until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
2. Roll out the chilled dough and press it into a 9-inch pie dish. Prick the bottom with a fork and bake for 8–10 minutes.
3. While the crust bakes, heat olive oil in a skillet over medium heat and sauté the onion for 3–4 minutes. Add squash and corn and cook for another 5–6 minutes, until the squash is tender and the corn is cooked. Remove from heat and let cool.
4. In a bowl, whisk together the eggs, heavy cream, mozzarella, thyme, salt, and pepper.
5. Spread the squash-corn mixture into the pre-baked pie crust, pour the egg mixture over it, and bake for 35–40 minutes, or until the pie is set and golden on top.
6. Let the pie cool for 10 minutes before serving.

This hearty, satisfying pie combines the sweetness of corn with the earthy flavors of squash, creating a perfect dish for a summer picnic or casual dinner.

The tangy buttermilk crust enhances the filling, making it a comforting choice for any occasion.

Summer Squash and Sweet Potato Pie with Maple Pecan Topping

This sweet and savory pie combines summer squash and sweet potatoes into a deliciously creamy filling, topped with a crunchy maple-pecan topping.

The contrast between the tender filling and the sweet, nutty topping makes this pie a unique and comforting dish that’s perfect for fall or any time you want a special treat.

Ingredients:

For the filling:

• 2 medium yellow squash, peeled and mashed
• 1 medium sweet potato, peeled and mashed
• 1/4 cup maple syrup
• 1/2 cup heavy cream
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• Pinch of salt

For the topping:

• 1/2 cup pecans, chopped
• 1/4 cup maple syrup
• 1/4 cup butter, melted
• 2 tablespoons brown sugar
• 1/2 teaspoon ground cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C). Prepare your pie crust and blind-bake for 10 minutes.
2. For the filling, combine the mashed squash, mashed sweet potato, maple syrup, heavy cream, eggs, and spices in a large bowl. Whisk until smooth and fully combined.
3. Pour the filling into the pre-baked pie crust and smooth the top.
4. For the topping, combine the chopped pecans, maple syrup, melted butter, brown sugar, and cinnamon in a small bowl. Stir until the mixture is well-coated.
5. Sprinkle the maple-pecan topping evenly over the pie.
6. Bake for 40–45 minutes, or until the filling is set and the topping is golden and bubbly.
7. Let the pie cool for at least 1 hour before slicing and serving.

This pie offers a delightful balance of sweetness and savory flavors, making it perfect for a fall gathering or as a unique addition to any holiday table.

The maple-pecan topping adds a lovely crunch, making each bite a satisfying experience.

Summer Squash and Ricotta Pie with Pesto Drizzle

This light, refreshing summer squash pie is filled with creamy ricotta cheese and topped with a drizzle of fresh pesto, making it a perfect appetizer or light lunch.

The rich ricotta blends beautifully with the mild squash, while the pesto provides a fresh burst of flavor that ties everything together.

Ingredients:

• 1 pre-made or homemade 9-inch pie crust
• 2 medium yellow squash, thinly sliced
• 1/2 cup ricotta cheese
• 1/4 cup Parmesan cheese, grated
• 2 eggs
• 1/4 cup heavy cream
• 1/4 teaspoon garlic powder
• Salt and black pepper to taste
• 1/4 cup fresh basil pesto (store-bought or homemade)

Instructions:

1. Preheat the oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and bake for 8–10 minutes until golden.
2. In a bowl, combine the ricotta, Parmesan, eggs, heavy cream, garlic powder, salt, and pepper. Mix until smooth.
3. Layer the sliced squash evenly into the pre-baked pie crust.
4. Pour the ricotta mixture over the squash and smooth it out.
5. Bake for 30–35 minutes, or until the center is set and the top is golden.
6. Let the pie cool for 10 minutes before drizzling with fresh pesto.

This light, creamy pie with its pesto drizzle is a perfect example of how simple ingredients can create a stunning dish.

The freshness of the pesto adds a vibrant, herbal contrast to the mellow squash and rich ricotta, making it a delightful dish for a summer gathering.

Summer Squash and Caramelized Onion Pie

This savory pie blends the sweetness of caramelized onions with the delicate flavor of summer squash.

With a creamy filling and a rich, buttery crust, it’s a perfect choice for a comforting yet light meal. The addition of herbs brings extra depth to the flavor, making this pie a great choice for a summer dinner.

Ingredients:

• 1 pre-made or homemade 9-inch pie crust
• 2 medium yellow squash, thinly sliced
• 1 large onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme, chopped
• 3 large eggs
• 1/2 cup heavy cream
• 1/2 cup grated Gruyère cheese
• Salt and black pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Roll out your pie crust and place it into a 9-inch pie dish. Pre-bake the crust for about 10 minutes until lightly golden.
2. Heat the olive oil in a skillet over medium heat. Add the sliced onion and cook, stirring occasionally, for about 10-12 minutes until the onions are soft and golden brown (caramelized).
3. Add the sliced squash to the onions and cook for another 5 minutes, until the squash is softened. Stir in the fresh thyme, and season with salt and pepper. Remove from heat and let cool slightly.
4. In a bowl, whisk together eggs and heavy cream. Stir in the grated Gruyère cheese and mix well.
5. Add the squash and onion mixture to the pie crust and pour the egg mixture over the top, spreading evenly.
6. Bake for 35-40 minutes, until the filling is set and golden on top.
7. Allow the pie to cool for 10 minutes before serving.

This pie is an elegant way to enjoy the sweetness of summer squash, balanced with the savory richness of caramelized onions and Gruyère.

It’s a perfect side dish for grilled meats or a standalone dinner option with a simple salad.

Summer Squash Pie with Herb Cream Cheese Filling

This refreshing pie uses summer squash as a base and combines it with a creamy herb cheese filling that’s bursting with fresh flavors.

The creamy texture from the cheese pairs beautifully with the soft squash, while fresh herbs elevate the dish to a whole new level. Ideal for a light lunch or dinner, this savory pie is sure to impress.

Ingredients:

• 1 pre-made or homemade 9-inch pie crust
• 2 medium yellow squash, thinly sliced
• 1/2 cup cream cheese, softened
• 1/4 cup sour cream
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh dill, chopped
• 2 eggs
• 1/2 cup grated Parmesan cheese
• Salt and black pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Roll out your pie dough and fit it into a 9-inch pie dish. Blind bake for 10 minutes.
2. In a bowl, mix together the softened cream cheese and sour cream until smooth. Stir in the fresh parsley, basil, dill, and grated Parmesan.
3. Season the mixture with salt and pepper, and then whisk in the eggs until everything is well combined.
4. Layer the sliced squash evenly into the pre-baked crust.
5. Pour the herb cream cheese mixture over the squash, making sure it covers everything evenly.
6. Bake for 30-35 minutes, until the filling is set and golden brown on top.
7. Allow the pie to cool for 10 minutes before slicing and serving.

This herb-filled pie is both light and flavorful, with the cream cheese mixture providing a smooth, rich contrast to the soft squash.

It’s a perfect addition to a summer brunch or as a delicious, fresh appetizer.

Spicy Summer Squash and Sausage Pie

If you like a little spice in your savory pies, this summer squash and sausage pie is the perfect choice. The heat from the sausage and spices is balanced with the mild squash, making this a hearty and flavorful dish that will warm up any meal.

This pie is great for a casual dinner or as a party dish that will definitely get noticed.

Ingredients:

• 1 pre-made or homemade 9-inch pie crust
• 2 medium yellow squash, thinly sliced
• 1/2 pound spicy Italian sausage, casing removed
• 1/2 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon red pepper flakes (optional, adjust to spice preference)
• 1 cup shredded mozzarella cheese
• 1/2 cup heavy cream
• 2 large eggs
• Salt and black pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Roll out your pie dough and place it into a 9-inch pie dish. Pre-bake for 10 minutes until lightly golden.
2. In a skillet, cook the sausage over medium heat, breaking it apart with a spoon as it cooks. Once browned, remove from the skillet and set aside.
3. In the same skillet, sauté the onion and garlic for 3-4 minutes until softened. Add the sliced squash and cook for another 5 minutes, until the squash has softened. Stir in the red pepper flakes and return the cooked sausage to the pan. Season with salt and pepper.
4. In a bowl, whisk together eggs and heavy cream. Stir in the shredded mozzarella cheese.
5. Spread the sausage and squash mixture evenly into the pre-baked pie crust, then pour the egg and cheese mixture over the top.
6. Bake for 30-35 minutes, until the pie is golden and the filling is set.
7. Let the pie cool for 10 minutes before slicing and serving.

This spicy, savory pie is full of flavor and offers a satisfying kick with each bite.

The richness of the sausage and cheese pairs perfectly with the mild squash, making it a filling and delicious dish for any occasion.

Summer Squash and Bacon Quiche

A delicious twist on the classic quiche, this summer squash and bacon pie brings smoky bacon, tender squash, and a creamy egg filling together in perfect harmony.

It’s ideal for brunch or a light dinner, combining savory and slightly sweet flavors with a crispy, buttery crust.

Ingredients:

• 1 pre-made or homemade 9-inch pie crust
• 3 strips bacon, chopped
• 2 medium yellow squash, thinly sliced
• 1/2 small onion, chopped
• 3 large eggs
• 1/2 cup heavy cream
• 1/2 cup shredded cheddar cheese
• Salt and black pepper to taste
• 1/4 teaspoon smoked paprika (optional)
• 1 tablespoon fresh chives, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Roll out your pie dough and place it into a 9-inch pie dish. Pre-bake for 10 minutes until lightly golden.
2. In a skillet, cook the bacon over medium heat until crispy. Remove and set aside on paper towels to drain. Discard most of the bacon fat, leaving about 1 tablespoon in the skillet.
3. In the same skillet, sauté the onion and squash for 5-7 minutes until softened and the squash has released its moisture. Set aside to cool slightly.
4. In a mixing bowl, whisk together eggs, heavy cream, cheddar cheese, smoked paprika, salt, and pepper.
5. Spread the cooked squash and onions evenly in the pre-baked pie crust. Sprinkle the bacon pieces over the squash mixture.
6. Pour the egg mixture over the squash and bacon. Bake for 35-40 minutes until the quiche is set and golden on top.
7. Let the quiche cool for 10 minutes before garnishing with fresh chives and slicing.

This summer squash and bacon quiche is a rich, satisfying dish with a perfect blend of smoky bacon and tender squash.

It’s an ideal addition to any brunch spread or a great standalone dinner option.

Summer Squash Pie with Goat Cheese and Walnuts

This pie combines the light, earthy flavor of summer squash with creamy goat cheese and crunchy walnuts, offering a deliciously complex and satisfying dish.

The tangy goat cheese balances the squash’s subtle sweetness, while the walnuts add texture and richness to the overall flavor profile.

Ingredients:

• 1 pre-made or homemade 9-inch pie crust
• 2 medium yellow squash, thinly sliced
• 4 ounces goat cheese, crumbled
• 1/2 cup walnuts, chopped
• 1/2 cup sour cream
• 2 large eggs
• 1 tablespoon fresh thyme leaves
• Salt and black pepper to taste
• 1/4 teaspoon nutmeg (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Roll out your pie dough and fit it into a 9-inch pie dish. Pre-bake the crust for 10 minutes until golden.
2. Heat a little olive oil in a skillet and sauté the squash for about 5 minutes until it’s softened and any excess moisture evaporates. Let it cool.
3. In a bowl, whisk together eggs, sour cream, goat cheese, fresh thyme, nutmeg, salt, and pepper.
4. Add the sautéed squash to the egg mixture and stir in the chopped walnuts.
5. Pour the mixture into the pre-baked crust and bake for 30-35 minutes, until the pie is set and the top is golden.
6. Allow the pie to cool for 10 minutes before slicing and serving.

The combination of goat cheese and walnuts gives this summer squash pie a sophisticated and delightful flavor, perfect for dinner parties or a special evening meal.

The creamy filling pairs wonderfully with the nuttiness of the walnuts, making each bite a satisfying experience.

Sweet Summer Squash Pie with Cinnamon Streusel Topping

For those who prefer a sweeter take on summer squash, this dessert pie is the perfect treat.

The squash filling is delicately spiced with cinnamon and nutmeg, and topped with a buttery streusel for added texture and sweetness. It’s a great way to enjoy summer squash in a dessert setting.

Ingredients:

For the pie filling:

• 2 medium yellow squash, peeled and grated
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 2 eggs
• 1/2 cup heavy cream

For the streusel topping:

• 1/2 cup all-purpose flour
• 1/4 cup brown sugar
• 1/4 cup unsalted butter, chilled and cubed
• 1/4 teaspoon ground cinnamon
• Pinch of salt

Instructions:

1. Preheat the oven to 375°F (190°C). Roll out your pie dough and fit it into a 9-inch pie dish. Pre-bake for 10 minutes until golden.
2. In a large bowl, combine the grated squash, sugar, vanilla extract, cinnamon, nutmeg, and lemon juice. Squeeze out any excess moisture from the squash using a clean towel or paper towels. Add eggs and heavy cream, and mix until smooth.
3. Pour the filling into the pre-baked pie crust and smooth the top.
4. For the streusel, combine the flour, brown sugar, cinnamon, and salt in a bowl. Cut in the butter until the mixture resembles coarse crumbs.
5. Sprinkle the streusel topping evenly over the pie filling.
6. Bake for 35-40 minutes, or until the filling is set and the streusel is golden and crisp.
7. Allow the pie to cool for 15 minutes before slicing.

This sweet summer squash pie with cinnamon streusel is a delightful dessert that makes use of the fresh squash in a fun and unexpected way.

The rich, spiced filling and crunchy streusel topping make it a perfect summer treat, whether for a picnic, dinner, or dessert after a light meal.

Zesty Summer Squash and Ricotta Pie

This zesty summer squash pie is a refreshing and savory option, combining ricotta cheese, fresh herbs, and the natural sweetness of squash.

A bit of lemon zest and fresh basil elevate the flavors, making it an ideal dish for a warm summer evening or as a brunch centerpiece.

Ingredients:

• 1 pre-made or homemade 9-inch pie crust
• 2 medium yellow squash, thinly sliced
• 1 cup ricotta cheese
• 1/4 cup Parmesan cheese, grated
• 2 tablespoons fresh basil, chopped
• 1 teaspoon lemon zest
• 2 large eggs
• 1/2 cup heavy cream
• Salt and black pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Roll out your pie dough and place it into a 9-inch pie dish. Pre-bake the crust for 10 minutes until golden.
2. In a large bowl, combine the ricotta cheese, Parmesan cheese, eggs, heavy cream, lemon zest, and fresh basil. Season with salt and pepper, and whisk until smooth.
3. Arrange the thinly sliced squash evenly into the pre-baked pie crust.
4. Pour the ricotta mixture over the squash, spreading it evenly.
5. Bake for 30–35 minutes, or until the pie is golden and set in the center.
6. Let the pie cool for 10 minutes before slicing and serving.

This pie has a lovely balance of creamy ricotta and the fresh brightness of lemon and basil.

The squash adds a subtle sweetness, making it a perfect savory dish for a light summer meal or brunch.

Creamy Summer Squash and Feta Pie

If you love the tanginess of feta cheese, this summer squash pie is for you! The creamy filling combines feta with heavy cream, eggs, and a touch of garlic, while the squash provides a mild, fresh flavor that pairs beautifully with the salty feta.

It’s a wonderful dish to serve with a side of roasted vegetables or a simple green salad.

Ingredients:

• 1 pre-made or homemade 9-inch pie crust
• 2 medium yellow squash, sliced thinly
• 1/2 cup crumbled feta cheese
• 1/4 cup shredded mozzarella cheese
• 2 large eggs
• 1/2 cup heavy cream
• 2 cloves garlic, minced
• 1 tablespoon fresh dill, chopped
• Salt and black pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Roll out your pie dough and fit it into a 9-inch pie dish. Pre-bake the crust for 10 minutes until lightly golden.
2. In a skillet, sauté the garlic in a little olive oil over medium heat for 1-2 minutes until fragrant. Add the sliced squash and cook for 5-6 minutes until tender. Let it cool slightly.
3. In a mixing bowl, whisk together eggs, heavy cream, crumbled feta, mozzarella, and fresh dill. Season with salt and pepper to taste.
4. Spread the cooked squash evenly into the pre-baked pie crust, then pour the egg mixture over the squash.
5. Bake for 30–35 minutes, until the filling is set and golden on top.
6. Let the pie cool for 10 minutes before slicing and serving.

The creamy feta and mozzarella mixture provides a nice contrast to the soft squash, making this pie incredibly comforting and satisfying.

The fresh dill adds an aromatic touch, making this a savory dish that’s perfect for summer gatherings or as a quick weeknight dinner.

Savory Summer Squash and Mushroom Pie

This hearty and savory pie brings together the earthy flavors of mushrooms with the light, mild taste of summer squash.

The richness of the mushrooms and the delicate squash create a well-balanced filling, while fresh thyme and garlic add depth. This pie is perfect for a cozy dinner or a weekend gathering.

Ingredients:

• 1 pre-made or homemade 9-inch pie crust
• 2 medium yellow squash, sliced thinly
• 1 cup mushrooms, sliced (any variety, such as cremini or button mushrooms)
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 cup grated Gruyère cheese
• 1/2 cup heavy cream
• 2 large eggs
• 1 tablespoon fresh thyme leaves
• Salt and black pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Roll out your pie dough and fit it into a 9-inch pie dish. Pre-bake the crust for 10 minutes until golden.
2. In a skillet, heat the olive oil over medium heat. Sauté the garlic for 1-2 minutes until fragrant, then add the mushrooms and cook until they release their moisture and become tender (about 5 minutes).
3. Add the sliced squash to the mushrooms and cook for an additional 3-4 minutes, just until the squash is tender. Season with salt and pepper.
4. In a mixing bowl, whisk together the eggs, heavy cream, and grated Gruyère. Stir in the fresh thyme leaves.
5. Spread the cooked squash and mushrooms evenly into the pre-baked pie crust. Pour the egg mixture over the top, making sure the filling is evenly coated.
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 and serving.

The savory combination of mushrooms and squash creates a flavorful and filling pie that’s perfect for any dinner table.

The Gruyère cheese adds a nutty richness, while the fresh thyme rounds out the dish with a pleasant herbal note.

Summer Squash and Sweet Potato Pie

This savory-sweet pie combines the earthy flavor of summer squash with the sweetness of roasted sweet potatoes, creating a comforting and flavorful dish.

A hint of cinnamon and nutmeg adds warmth, while the creamy filling makes every bite rich and satisfying.

Ingredients:

• 1 pre-made or homemade 9-inch pie crust
• 2 medium yellow squash, thinly sliced
• 1 medium sweet potato, peeled and cubed
• 1/2 cup heavy cream
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon olive oil
• Salt and black pepper to taste
• 1/4 cup shredded cheddar cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Roll out your pie dough and fit it into a 9-inch pie dish. Pre-bake the crust for 10 minutes until golden.
2. Toss the sweet potato cubes in olive oil, salt, and pepper, then roast them on a baking sheet at 375°F (190°C) for 20-25 minutes until soft and lightly caramelized.
3. In a skillet, sauté the sliced squash over medium heat for about 5 minutes until it softens. Season with salt and pepper, then set aside to cool slightly.
4. In a large mixing bowl, whisk together the eggs, heavy cream, cinnamon, nutmeg, and a pinch of salt. Add the roasted sweet potatoes and sautéed squash to the mixture and gently combine.
5. Pour the mixture into the pre-baked pie crust and spread it evenly. Sprinkle with shredded cheddar cheese if desired.
6. Bake for 30-35 minutes, until the filling is set and golden brown.
7. Let the pie cool for 10 minutes before slicing and serving.

The combination of sweet potatoes and squash gives this pie a balanced flavor, with the warm spices adding a cozy depth.

It’s a perfect fall-inspired dish that can easily be enjoyed in the summer as well.

Mediterranean Summer Squash Pie

This Mediterranean-inspired pie features the fresh flavors of summer squash combined with tangy feta, Kalamata olives, and a hint of oregano.

The savory filling is perfect for a light lunch or dinner, and the crust adds a satisfying crunch that complements the creamy, herby filling.

Ingredients:

• 1 pre-made or homemade 9-inch pie crust
• 2 medium yellow squash, thinly sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup Kalamata olives, pitted and chopped
• 2 tablespoons fresh oregano, chopped
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 2 large eggs
• Salt and black pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Roll out your pie dough and fit it into a 9-inch pie dish. Pre-bake the crust for 10 minutes until lightly golden.
2. In a skillet, sauté the garlic in olive oil for 1-2 minutes until fragrant. Add the sliced squash and cook for 5-6 minutes, until softened. Season with salt and pepper and set aside to cool.
3. In a mixing bowl, whisk together the eggs and heavy cream. Stir in the crumbled feta, chopped Kalamata olives, fresh oregano, and sautéed squash. Season with salt and pepper to taste.
4. Pour the mixture into the pre-baked pie crust and spread it evenly.
5. Bake for 30-35 minutes, or until the filling is set and golden on top.
6. Allow the pie to cool for 10 minutes before slicing and serving.

The combination of feta, olives, and fresh oregano gives this pie a Mediterranean twist, with the squash providing a mild contrast.

It’s a wonderful dish to serve for a casual gathering or as part of a Mediterranean-inspired meal.

Summer Squash and Tomato Pie with Pesto Drizzle

This vibrant and colorful pie features the classic pairing of summer squash and tomatoes, with a delicious pesto drizzle that brings the entire dish together.

The fresh flavors and herbs make this pie the perfect summer side dish, ideal for barbecues or picnics.

Ingredients:

• 1 pre-made or homemade 9-inch pie crust
• 2 medium yellow squash, thinly sliced
• 2 medium tomatoes, thinly sliced
• 1/2 cup pesto sauce (store-bought or homemade)
• 1/2 cup grated mozzarella cheese
• 1/4 cup Parmesan cheese, grated
• Salt and black pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Roll out your pie dough and fit it into a 9-inch pie dish. Pre-bake the crust for 10 minutes until lightly golden.
2. Layer the sliced squash and tomatoes in the pre-baked pie crust, alternating them in a spiral pattern or in layers. Season with salt and pepper.
3. Sprinkle the grated mozzarella and Parmesan cheese over the top.
4. Bake for 25-30 minutes, or until the vegetables are tender and the cheese is golden and bubbly.
5. Drizzle the pesto sauce over the pie before serving, or serve it on the side as a topping.

This pie is packed with the freshness of summer vegetables and the aromatic flavor of basil pesto, making it a crowd-pleaser for any occasion.

The cheeses provide richness while the pesto drizzle ties everything together with a burst of herby flavor.