1. Preheat oven to 375 degrees. 2. Unroll crescent dough and press into a 10 inch tart pan-cover bottom and up sides. 3. Make sure you press perforations to seal. 4. Bake for 6 minutes or until lightly browned. 5. Spread crust with mustard, pressing gently with the back of your spoon if base has lifted. 6. Set aside. 7. In a large heavy skillet melt butter over medium high heat. 8. Add squash, mushrooms, onions and garlic. 9. Cook for 7 minutes, stirring frequently. 10. Remove from heat and stir in parsley, basil, oregano, thyme, salt and pepper. 11. In a large mixing bowl whisk together the eggs and milk. 12. Stir in the cheese and vegetable mixture. 13. Pour over crust. 14. Bake for 25 minutes or until a knife inserted in the middle comes out clean. 15. Serve hot or let stand on a wire rack for 1 hour, serving warm. 16. Makes 6 servings for a main dish, 8-10 for a side dish. 17. You can use individual ramekins if you wish. Buy two tubes of the crescent rolls, allowing the points to drape over sides. Place ramekins on a cookie sheet and bake for 20 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
