1 Pie Dough
2 tablespoons butter
2 Vidalia onions, thinly sliced
5 slices bacon
8 small yellow summer squash, sliced into 1/4 inch rounds
1/2 teaspooon salt
1 teaspoon freshly ground black pepper
1/4 cup sour cream
1 1/2 cups grated Gruyère cheese
Roll out dough into a 12-inch circle. Place into a 9-inch round pie plate and flute; partially bake the dough.
Preheat oven to 375 degrees.
Melt the butter in a medium sauté pan. Add onions and sauté for 40 minutes on medium-low heat, or until onions are caramelized.
Cook bacon in a large sauté pan until crisp. Remove from pan and drain on a paper towel; let cool and then break into pieces. Reserve 2 tablespoons of bacon grease in the pan. Add squash, salt, and pepper to pan and cook for 20 minutes on medium-high heat, stirring occasionally.
In a large bowl, whisk the egg and sour cream to combine. Add bacon, onions, squash, and cheese. Stir to combine. Spoon mixture into pie crust and bake for 25 minutes until golden and bubbly.