Italian Squash Pie

A thin layer of Dijon mustard on the crust seals it and prevents the pie from becoming soggy.

Yield: 6 servings
Recipe from Southern Living

More From Southern Living


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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Italian Squash Pie Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy