“A tasty vegetable pie. This puffs up like a souffle. This can be a side or a light main dish.”

Ingredients Nutrition


  1. Make crust: Preheat oven to 350F (175C).
  2. Stir together crumbs, pepper and butter and press into bottom and up sides of a 9 inch metal pie dish.
  3. Bake shell in the middle of the oven for 8-10 minutes, or until crisp and golden-brown.
  4. Let cool.
  5. Make filling: Preheat oven to 375F (190C).
  6. Cook onion in oil over moderately-low heat, stirring, until it is softened.
  7. Add garlic and cook mixture, stirring, for 1 minute.
  8. Add curry and cumin and cook, stirring, for 1 minute.
  9. Add squash, egg yolks, beaten lightly, and salt and cook the mixture, stirring constantly, until it is hot and thickened slightly.
  10. Do not let it boil.
  11. Transfer to a bowl.
  12. In another bowl, beat the egg whites with the cream of tartar until they just hold stiff peaks.
  13. Stir ¼ of whites into squash mixture to lighten and fold in remaining whites with 4 tblsps of the Parmesan cheese.
  14. Spoon into shell, smoothing and mounding slightly and sprinkle with remaining Parmesan cheese.
  15. Bake in middle of oven for 25 minutes, or until puffed and golden and tester comes out clean.
  16. Good hot or cold.

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