Rating: 4 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 3

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

Recipe by Southern Living August 2002

Gallery

Recipe Summary

Yield:
6 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Advertisement
Advertisement