From Blanche Brackin, Shalimar, FL
Makes 6 servings
NOTE: A thin layer of Dijon mustard on the crust seals it and prevents the pie from becoming soggy.
1 (8 oz) can refrigerated crescent rolls
2 tsp Dijon mustard
1/4 c. butter
1 1/2 lbs yellow squash (about 4 c.)or zucchini, thinly sliced
1 medium onion, chopped
1 garlic clove, pressed
1/4 c chopped fresh parsley
1 T chopped fresh or 1/2 tsp dried basil
2 tsp chopped fresh or 1/2 tsp dried oregano
2 tsp chopped fresh or 1/2 tsp dried thyme
1/2 tsp salt
1/2 tsp pepper
2 large eggs
1/4 c milk
2 c (8 oz) shredded mozzarella cheese
UNROLL crescent rolls; press dough on bottom and up sides of a 10″ 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 w/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 20-25 minutes or until a knife inserted in center comes out clean. Garnish w/fresh oregano sprigs & sliced yellow squash/zucchini, if desired.