Savory slab pie

10 minutes
Cooking time
45 minutes


  • 15 oz. Prepared pie dough


  • ¾ Cup a2 Milk® Whole
  • ½ Cup a2 Milk® Half and Half
  • 2 Tbsp. Olive oil
  • ½ Acorn squash, sliced into ¼-inch rings
  • 4 Eggs
  • 3-4 Scallions, trimmed and split lengthwise
  • 2 Tbsp. Fresh chopped parsley
  • ½ tsp. Kosher Salt
  • Black pepper, to taste
  • 1 Cup Sharp white cheddar or gruyere, finely grated
  1. Pour the olive oil into a large skillet over medium heat. Once shimmering, add the squash slices. Cook for 2-3 minutes on each side, until fork tender and slightly golden. Transfer to a plate and set aside.
  2. Preheat the oven to 325 degrees.
  3. Roll the prepared dough into a rectangle, about 1/8-inch thick. Lightly push it into a 9x13 non-stick baking sheet and crimp the edges.
  4. In a mixing bowl, whisk together the eggs, milk, chopped parsley, and seasonings.
  5. Sprinkle the cheese loosely onto the crust. Pour the filling over top and decorate the surface with split scallions and sautéed squash rings.
  6. Bake the pie until the center is set, about 25 minutes. Cool on a rack for 10 minutes before serving.

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