Savory Squash Pie

This weekend we attended our first Sunday school cookout with our new church in Tennessee.  I currently have squash in abundance, so in addition to taking S'mores Bars, I also said that I would bring a squash pie.  (Even though it really didn't seem to go with hamburgers.)  I've had a tomato pie similar to this, so I thought that even though I'd never made it before, it would taste good.  And it did!  I got a lot of compliments on it.  Win, win for using up squash and eating good food!

Squash Pie

1 unbaked pie crust

1 egg, lightly beaten

5 c. sliced yellow squash

1 tsp. olive oil

½ tsp. salt

½ tsp. dried thyme

¼ tsp. garlic powder
¼ tsp. paprika

¼ tsp. pepper

2 large tomatoes, sliced (I had cherry tomatoes so that is what I used)

1 c. shredded cheddar or shredded mozzarella cheese (I used white cheddar)

¾ c. mayo

Line pie crust with aluminum foil.  Bake at 450 for 5 minutes.  Remove foil and brush lightly with egg.  Bake for 5 minutes longer.  (Not going to lie, I struggled with the pie crust this go round.)  Reduce heat to 350. 

In a large nonstick skillet, saute squash in olive oil for 10 minutes or until very tender (but not mushy like I like fried squash).  Sprinkle with seasonings.  (You could stop here and just have yummy squash saute.)  Spoon squash into pie crust.  Top with sliced tomatoes.  Combine the cheese and mayo and spread over the top.  Bake at 350 for 25 minutes or until golden brown.