1 9-Inch Unbaked Pie Crust
2 To 21/2 Cups Grated Yellow-Neck Squash, Zucchini Or Both
¼ Cup Chopped Onion Or Shallot
2 Cups Swiss Cheese
¼ Cup Chopped Parsley
2 Tablespoons Flour
½ Teaspoon Salt
¼ Teaspoon Lemon Pepper
½ Cup Milk
1 Teaspoon Worcestershire Sauce
Saute the squash and zucchini with ¼ cup diced onions, 1 tablespoon of olive oil and a dash of salt in a big skillet until tender (the squash, not the skillet — if your skillet gets soft, you’ve been sauteing that squash for far too long). My mother’s recipe says to drain and mash the squash and zucchini, but I prefer to simply cook the liquid off, since I think that confers more flavor upon the filling. I also added one small diced sweet red pepper and a handful of scallions, though pepper might make the pie less Swiss-y.
Pour the cooked squash and zucchini into a large bowl. Stir in ½ teaspoon salt and ¼ teaspoon lemon pepper. Stir in ¼ cup chopped parsley, or you could give this pie some Italian flair and use fresh basil. Or add both! My feeling about herbs is the more, the merrier. Now is when you should get that crust in the oven.
In a separate bowl, beat together 2 eggs, ½ cup milk and 1 teaspoon Worcestershire sauce. If you don’t have Worcestershire sauce, don’t sweat it; this isn’t a test, it’s just an excuse to eat a lot of cheese. You could use soy sauce in place of the Worcestershire sauce, or even a tablespoon of pesto. Use Tabasco or Sriracha sauce if you want a spicy pie.
Next, grate 8 ounces of Swiss cheese, or about 2 cups, and toss it with 2 tablespoons flour. This keeps the cheese from sticking together in your pie, allowing the cheesiness to be evenly distributed around the filling. Now mix the egg-and-milk mixture into the squash-and-zucchini mixture. Lastly, fold in the flour-coated grated cheese.
Note use whatever cheese you like. If you have cheddar but don’t have Swiss, by all means, use cheddar. Use any semi-soft or sort-of firm cheese, from Monterey Jack to Gouda to Havarti. If you use Emmental, which comes from Bern, Switzerland, and is also full of holes, you’ll be right in the spirit of things. If you use a saltier cheese, adjust the salt down to ¼ teaspoon.
As you’re mixing the cheese into the pie filling, the buzzer should beep on your crust, Immediately pour the filling into the hot crust. Bake at 450 degrees for 10 minutes then bake at 350 degrees for another 25 to 30 minutes. The pie should be firm when it comes out of the oven; jiggliness in the center is a bad sign. If a knife inserted into the center comes out clean, it’s done. Let it cool for about 20 minutes ( it’s hard to wait) then cut into wedges and serve with side salad and beverage.