Italian Squash Pie Recipe

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Italian Squash Pie
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Ingredients:

Directions:

  1. Unroll crescent rolls; press dough on bottom and up sides of a 10-inch tart pan, pressing to seal perforations.
  2. Bake at 375° for 6 minutes or until lightly browned. Gently press crust down with a wooden spoon. Spread crust with mustard, and set aside.
  3. Melt butter in a large skillet over medium-high heat. Add squash, onion, and garlic; sauté 7 minutes or until tender. Remove from heat; stir in parsley and next 5 ingredients.
  4. Whisk together eggs and milk in a large bowl; stir in cheese and vegetable mixture. Pour over crust.
  5. Bake at 375° for 20 to 25 minutes or until a knife inserted in center comes out clean. Garnish, if desired.
  6. *1 1/2 pounds zucchini may be substituted for yellow squash.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 167.99 Kcal (703 kJ)
Calories from fat 94.44 Kcal
% Daily Value*
Total Fat 10.49g 16%
Cholesterol 84.24mg 28%
Sodium 374.5mg 16%
Potassium 347.26mg 7%
Total Carbs 12.5g 4%
Sugars 6.29g 25%
Dietary Fiber 1.14g 5%
Protein 7.41g 15%
Vitamin C 10.6mg 18%
Vitamin A 0.1mg 3%
Iron 1.6mg 9%
Calcium 155mg 16%
Amount Per 100 g
Calories 89.08 Kcal (373 kJ)
Calories from fat 50.08 Kcal
% Daily Value*
Total Fat 5.56g 16%
Cholesterol 44.67mg 28%
Sodium 198.58mg 16%
Potassium 184.13mg 7%
Total Carbs 6.63g 4%
Sugars 3.33g 25%
Dietary Fiber 0.6g 5%
Protein 3.93g 15%
Vitamin C 5.6mg 18%
Vitamin A 0.1mg 3%
Iron 0.8mg 9%
Calcium 82.2mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free

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