Savory Squash PieI found this Savory Squash Pie recipe last summer when squash was coming in the garden so fast my refrigerator was getting full. I knew I had to find a new way of fixing this vegetable or I would have a revolt on my hands. I have made it in both a pie pan and a tart pan and both work well. We thought it was delicious.Savory Squash Pie 1 8 oz. can crescent rolls 2 tsp Dijon Mustard ¼ cup butter 4 cups yellow squash thinly sliced* 1 medium onion diced ¼ cup chopped fresh parsley 1 Tbsp chopped fresh basil or ½ tsp dried basil 2 tsp chopped fresh oregano or ½ tsp dried oregano 2 tsp chopped fresh thyme or ½ tsp dried thyme ½ tsp salt ½ tsp pepper 2 large eggs ¼ cup milk 2 cups shredded mozzarella cheese 2 Tbsp grated parmesan cheese
Unroll crescent rolls & press dough on bottom & up sides of a 10 inch tart pan pressing together seams. Bake at 375 for 6 minutes. Remove from oven & gently press crust down. Spread crust with mustard. Melt butter in skillet over high heat. Add squash & onion and sauté 7 minutes or until tender. Remove from heat & stir in herbs, salt & pepper. Beat eggs & milk with whisk in bowl. Stir in cheese. Add squash mixture & pour into crust. Bake at 375 for 20 to 25 minutes. *I have used a combination of yellow squash & zucchini.
|
