Hello everyone, Jess here.
I make this one a lot when the squashes begin to build up on the counter and/or I’m in a rush. I like the “cheating” that comes with the crust made out of croissant rolls, and somehow my family doesn’t care what I put in this pie for filling so long as it’s cradled in buttery processed goodness. This recipe is simple, it’s wonderfully flexible, there’s a little junk food involved, what’s there not to love?
Here are a couple of quick snapshots of some recent ones I’ve made:
Here is the original list of ingredients from Pillsbury, with my adaptations in parenthesis.
- 2 tablespoons butter (preferably Amish Roll Butter)
- 4 cups thinly sliced zucchini (or summer squash, or whatever else you’d like to throw in, kale, spinach, tomatoes, use what you have!)
- 1 cup chopped onion (I’ve gone with 1/2 cup too, again, personal preference)
- 2 tablespoons dried parsley flakes (skip this and go straight for the PYO herb garden!)
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon pepper (freshly ground, to taste)
- 1/4 teaspoon garlic powder (go for a real minced clove!)
- 1/4 teaspoon dried basil leaves (a few fresh basil leaves or a frozen block of summer pesto are a great substitute here)
- 1/4 teaspoon dried oregano leaves (again, go for the real deal if you have it! I generally triple the amount when substituting with fresh herbs)
- 2 eggs, well beaten
- 2 cups shredded Muenster or mozzarella cheese (8 oz)
- 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls (or other preferred brand)
- 2 teaspoons yellow mustard (dijon is great too)
Start by preheating your oven to 375. Meanwhile, melt your butter in a sauté pan over medium high heat. Add in your zucchini, squash, garlic and onions, plus whatever else you’d like to (if using kale, I usually give the zucchini and squash a few minutes before adding to the pan). Add in your herbs and spices during the last minute of cooking.
In a large bowl, mix your eggs and cheese together before folding in the veggie mixture.
Take your crescent rolls and place them into your pan of choice (an 11 inch quiche pan, 10-inch pie plate 12X8 baking dish works.) Lay your rolls flat and press them into the plate, shaping into a crust, like so:
Press the perforations on the would-be crescent rolls shut to prevent leakage through the crust bottom. Fill the crust with your egg and veggie mixture before baking 18 to 22 minutes, or until the egg is set.
Pillsbury suggests that if your crust edge is browning too fast, you can cover it with strips of foil for the last 10 minutes of cooking. Let stand for about 10 minutes and serve!
Hope you have fun with this one and enjoy it as much as we do! If you try it, we’d love to hear about it!