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Italian Squash Pie

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

Southern Living AUGUST 2002

  • Yield: 6 servings

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

Unroll crescent rolls; press dough on bottom and up sides of a 10-inch tart pan, pressing to seal perforations.

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.

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.

Whisk together eggs and milk in a large bowl; stir in cheese and vegetable mixture. Pour over crust.

Bake at 375° for 20 to 25 minutes or until a knife inserted in center comes out clean. Garnish, if desired.

*1 1/2 pounds zucchini may be substituted for yellow squash.

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Italian Squash Pie Recipe

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