Italian Squash Pie

Kathie Carr

By
@kathiecc

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!


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Serves:

4

Prep:

15 Min

Cook:

20 Min

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Vegetables
Dietary Needs: Vegetarian