Squash pie in the microwave

I used to have an uncle who would greet us with the phrase, "How you 'n ya squash pie?"  I always think of that when I hear "squash pie."
I picked 4 little squash off my vines today

and decided to make a quick little squash pie in the microwave.  Of course I varied the recipe:  it called for fresh ricotta and mine was a few days out of date.  The whole thing was improvisation, really.  The original recipe called for zucchini, garlic, shallots, olive oil, and pecorino, none of which I used!

So here was my recipe, roughly

Microwave on high for 2 minutes (I used a Corning Ware cereal bowl which holds about 2 cups)
2 small squash, thinly sliced
1 smaller-than-ping-pong-ball-sized onion, thinly sliced
in a couple of TB water
add
small pat of butter, stir and microwave on high another minute or so until tender; set aside

In another bowl, beat
1 egg
add
 2 heaping TB of ricotta cheese
1 TB parmesan
salt (& pepper unless you have to refill your pepper mill, in which case you can add it after cooking)
Stir till well blended, then mix with squash mixture.  Microwave about 1 1/2 -- 2 minutes on 50% power or until custard is set. 
I added some cracker crumbs and butter to the top and microwaved a little longer, but I think I put too many cracker crumbs on it.  It might have been better without that.  I probably didn't need to heap the spoonfuls of ricotta either, but I was trying to use more since it was going out of date.

It served my husband and me.  He gave me some really bad vibes when I said I had made a squash pie, but after he had eaten it, he said it was good.  He added that he had to eat through a lot of bread to get to the squash, but I think he was referring to the custard rather than the crumbs.