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Ingredientes
- 1 can refrigerated crescent rolls - (8 ounce)
- 2 tsp Dijon mustard
- 1/4 c. butter or possibly margarine
- 4 c. thinly-sliced yellow squash - (1 1/2 lbs) (zucchini may be substituted)
- 1 med onion minced
- 1 x garlic clove pressed
- 1/4 c. minced fresh parsley
- 1 Tbsp. minced fresh basil (or possibly 1/2 tspn dry basil)
- 2 tsp minced fresh oregano (or possibly 1/2 tspn dry oregano)
- 2 tsp minced fresh thyme (or possibly 1/2 tspn dry thyme)
- 1/2 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 2 lrg Large eggs
- 1/4 c. lowfat milk
- 2 c. shredded mozzarella cheese - (8 ounce) Fresh oregano sprigs for garnish Sliced yellow squash for garnish
Direcciones
- Unroll crescent rolls; press dough on bottom and up sides of a 10-inch tart pan, pressing to seal perforations.
- Bake at 375 degrees for 6 min or possibly till lightly browned. Gently press crust down with a wooden spoon. Spread crust with mustard, and set aside.
- Heat butter in a large skillet over medium-high heat. Add in squash, onion, and garlic; saute/fry 7 min or possibly till tender. Remove from heat; stir in parsley and next 5 ingredients.
- Whisk together Large eggs and lowfat milk in a large bowl; stir in cheese and vegetable mix. Pour over crust.
- Bake at 375 degrees for 20 to 25 min or possibly till a knife inserted in center comes out clean. Garnish, if you like.
- This recipe yields 6 servings.
- Comments: A thin layer of Dijon mustard on the crust seals it and prevents the pie from becoming soggy.
