Recipe for Italian Squash Pie 
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Yield:
6
Ingredients:
Amount Ingredient
1 can refrigerated crescent rolls - (8 oz)
2 tsp Dijon mustard
1/4 cup butter or margarine
4 cup thinly-sliced yellow squash - (1 1/2 lbs)
(zucchini may be substituted)
1 med onion chopped
1 x garlic clove pressed
1/4 cup chopped fresh parsley
1 tbl chopped fresh basil
(or 1/2 tspn dried basil)
2 tsp chopped fresh oregano
(or 1/2 tspn dried oregano)
2 tsp chopped fresh thyme
(or 1/2 tspn dried thyme)
1/2 tsp salt
1/2 tsp freshly-ground black pepper
2 lrg eggs
1/4 cup milk
2 cup shredded mozzarella cheese - (8 oz)
Fresh oregano sprigs for garnish
Instructions:
Instructions: 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 minutes or until lightly browned. Gently press crust down with a wooden spoon. Spread crust with mustard, and set aside.

Melt butter in a large skillet over medium-high heat. Add squash, onion, and garlic; saute 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 degrees for 20 to 25 minutes or until a knife inserted in center comes out clean. Garnish, if desired.

This recipe yields 6 servings.

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

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