Italian Squash Pie

7 Reviews
ADD YOUR REVIEW
Yield
6 servings
August 2002
RECIPE BY Southern Living

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

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

How to Make It

Step 1

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

Step 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.

Step 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.

Step 4

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

Step 5

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

Step 6

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

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Ratings & Reviews

myzkyti's Review

mansfjj
June 19, 2011
I love this recipe, it's a great way to use up some of the abundant zucchini that comes out of my garden this time of year. I use pre-bought, frozen pie crusts, and it usually fills two of them, which means there's always one to keep and one to share. Makes a great brunch recipe as well!

JeanGray1's Review

vall289
June 16, 2011
I would use less cheese next time and add some turkey sausage. The dijon mustard was nice.

vall289's Review

GrandmaKY
May 08, 2011
I enjoyed this easy recipe.

mansfjj's Review

DebbyCA
June 07, 2010
Very tasty. We are eatting a great deal of squash from our garden. Family said it was the best summer squash preparation yet. Used combo of yellow squash and zucchini.

SarahMcloughlin's Review

JeanGray1
November 25, 2009
The recipe turn out nicely but I would consider using less cheese and more mustard. I also did not like all the spices the added to it.

GrandmaKY's Review

myzkyti
July 08, 2009
I have been making this recipe since it first appeared in SL. WE LOVE IT, my friends love it! I have made it for dinner with a tomato/avacado salad, I have made it for a side dish with chicken, fish and pork and for a "ladies lunch". I have also made it as a brunch dish. I have made it with the cresent rolls and also with a pie crust. I use fresh herbs from my garden as stated.

DebbyCA's Review

SarahMcloughlin
April 01, 2009
I served as a side dish to Chicken Piccata with capers and marinated heirloom tomatoes for a sit-down dinner party. Everyone loved it. I used all zucchini & the dried herbs. I'll definately make this again but will decrease the oregano & thyme just as a personal preference. What a treat. Next time I may add some sausage.
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