After our day at the beach, we came home to make this delicious Summer Squash Pie.
It starts with a crust made from Pillsbury croissant roll dough, browned in the oven.
Brushed with dijon mustard.
The recipe calls for thinly sliced yellow squash, but we found these yellow zucchini at the Canadian Superstore.
Sauteed with garlic and onion.
Chopped up parsley and basil. Turns out I don't actually have dried thyme and oregano so we just used the fresh herbs on hand.
You can see two of our bananas looking on as the herbs were chopped...and one taking a nap, below.
Mixed together with the eggs, milk, and herbs, then poured into the crust.
25 minutes later, we had it with a small (bagged) salad and sliced tomatoes, and made a simple dijon/balsamic/oil dressing. Verdict: it's delicious! Mine needed 25 minutes. Great with the salad.
Summer Squash Pie
Adapted from Southern Living
1 (8 oz) can crescent rolls
2 tsp Dijon mustard
¼ cup butter or margarine (I used olive oil)
1 ½ lb yellow squash (about 4 cups) thinly sliced (I used yellow zuchinni)
1 medium onion, thinly sliced
1 garlic clove, pressed
¼ cup fresh parsley
1 T chopped fresh basil or ½ tsp dried basil (see above...)
2 tsp chopped fresh or ½ tsp dried oregano
2 tsp chopped fresh or ½ tsp dried thyme
½ tsp salt
½ tsp pepper
2 large eggs
¼ cup milk
2 cups ( 8 oz) shredded mozzarella cheese
Unroll crescent rolls; press dough on bottom and up sides of a 10 inch tart pan, pressing to seal perforation. ( I used a 10" pie plate)
Bake at 375ºF for 6 min. or until lightly browned. Spread crust with mustard, set aside.
Melt butter in a large skillet over medium-high heat. Add squash, onion, and garlic; sauté 7 min or until tender. Remove from hear; stir in parsley, and next 5 ingredients.
Whisk together eggs and milk in a large bowl; stir in cheese and veg. mixture. Pour over crust.
Bake at 375 for 20 to 25 min.