If there’s a savory pie that cries out to be made in September, when the garden is practically catapulting forth zucchini and squash at a rate of one per hour, it’s Swiss Pie. It calls for zucchini or squash or a mixture of the two, as well as onions and parsley, which I also have in abundance. The only things the garden won’t give me are the cheese, eggs, Worcestershire sauce and pie crust, though at this point, the garden might well start growing Popsicles and paper towels and open its own grocery store.
Why is this pie Swiss? One can only assume it’s because of the Swiss cheese, though a substantial part of the pie’s heft comes from zucchini and squash. This is an ideal pie to serve during the waning days of summer when outdoor dining is still pleasant. If you’ve got some roasted potatoes and a green salad, you’ve got a hearty vegetarian meal. If you’ve got roasted potatoes and bacon, you’ve got breakfast.
You can use a store-bought unbaked pie crust or make your own. I planned to use a store-bought crust, but tragically, there’d apparently been a run on crusts and the store was all sold out. I made my own single crust but I won’t regale you with the details because my pie crusts are so bad they don’t merit description (see the burnt, malformed edges in the accompanying photos for proof). The important thing is not to use a pre-baked crust, because this pie’s contents, like any quiche, must be poured into a piping-hot, just-baked crust before being put back in the oven for the final bake.
To prepare the crust, preheat the oven to 450 degrees and line the unbaked crust with a double layer of aluminum foil. You can also use ceramic pie weights or beans instead of foil, just add a layer of parchment or foil between the ceramic beads or beans and the pie. (If you’re curious, the purpose of weighting a crust when blind baking is to keep the sides from collapsing as the butter in the crust warms up.) Bake at 450 degrees for 5 minutes, then remove the foil and put the crust back in the oven for another 5 to 7 minutes. You should be just finishing up your pie contents when the buzzer beeps to let you know your crust is done.