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“Looking for something new to do with all that summer squash? This will become a family favorite!”
READY IN:
58mins
SERVES:
6
YIELD:
1 tart
UNITS:
US

Ingredients Nutrition

Directions

  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.

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