ITALIAN SQUASH PIE

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Italian Squash Pie image

This recipe came from a church cookbook dated 1992. The crescent roll crust holds a delicious mixture of squash, eggs, mozzarella cheese, and Italian spices. Its delicious!

Provided by Kathie Carr

Categories     Vegetables

Time 35m

Number Of Ingredients 14

1 can(s) refrigerated crescent rolls
2 tsp dijon mustard
1/4 c butter
3 1/2 c thinly sliced yellow summer squash
1 onion, chopped
1 clove garlic, minced
1/2 tsp basil, dried
1/2 tsp oregano, dried
1/2 tsp thyme, dried
1/2 tsp each sea salt and freshly ground black pepper
2 large eggs
1/4 c milk
8 oz mozzarella cheese, shredded
2 Tbsp fresh parsley

Steps:

  • 1. Preheat oven to 375 degrees. Unroll crescent rolls and press them into the bottom and up the sides of a 10 inch tart pan. Bake 6 minutes in 350 degree oven. Remove crust from oven and brush with Dijon mustard. Set aside.
  • 2. Melt butter in a large skillet. Add squash, onion, and garlic and saute until tender. Remove from heat and stir in spices. Whisk together eggs, and milk. Stir in cheese and vegetable mixture. Pour into crust and bake at 375 degrees for 20-25 minutes. Garnish with parsley.

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