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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A thin layer of Dijon mustard on the crust seals it and prevents the pie from becoming soggy. Ingredients:
1 (8-ounce) can refrigerated crescent rolls |
2 teaspoons dijon mustard |
1/4 cup butter or margarine |
1 1/2 pounds yellow squash (about 4 cups), thinly sliced |
1 medium onion, chopped |
1 garlic clove, pressed |
1/4 cup chopped fresh parsley |
1 tablespoon chopped fresh or 1/2 teaspoon dried basil |
2 teaspoons chopped fresh or 1/2 teaspoon dried oregano |
2 teaspoons chopped fresh or 1/2 teaspoon dried thyme |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 large eggs |
1/4 cup milk |
2 cups (8 ounces) shredded mozzarella cheese |
garnishes: fresh oregano sprigs, sliced yellow squash |
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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