My Squash Pie
By: Sena Wilson
Published: Sunday, February 28, 2010 - 4:11pm

Ingredients




3 Yellow Squash, Sliced
1/8 teaspoon Lemon Pepper
1 small Onion, Sliced
4 Strips of Fried Bacon, Crumbled
2 Roma Tomatoes, Chopped
1 cup Gouda Cheese, Grated
1/2 cup Monterrey Jack Cheese, Grated
1/4 cup Freshly Grated Parmesan Cheese
3/4 cup Carnation Milk
1 Egg, Slightly Beaten
1/8 teaspoon Basil
Dash of Thyme
Salt and Pepper to Taste
1 Clove Garlic, Chopped (Opt.)
2 tablespoons Olive Oil (Light)
2 tablespoons Butter
2 Drops of Tabasco Sauce
9 inches Prepared Pie Crust

Preparation

1 Saute squash, onion, lemon pepper, salt,  basil, and garlic in oil and butter until almost tender; add chopped tomatoes and parmesan cheese.  Meanwhile, combine slightly beaten egg, milk, Tabasco sauce, Gouda and Monterrey Jack Cheese in a bowl; set aside.  Precook prepared pie crust about 6 minutes @ 425 degrees.  Pour squash mixture into crust.  Slowly pour egg and cheese mixture on top of squash.   Add crumbled bacon.  Bake at 350 degrees 30 - 40 minutes until pie is set.  You may need to cover crust edges with a metal crust rim or foil to prevent over browning.  Cool slightly before slicing.

About


This is a simple dish and is nice to serve with a fresh salad.