and stir 4 cups of combo: asparagus tops, thinly sliced mushrooms,
zucchini, yellow squash, fresh tomatoes, onions, in 1 TABLE of butter
in sauté pan Stir in 2 TABLE parsley, 1/2 tsp oregano, 1/2 tsp,
basil 1/2 tsp pepper
Combine 2 beaten eggs and 3 to 4 Cups combo of shredded mozzarella,
Italian Blend, or Cheddar Blend (I use mostly mozzarella and add
the other to make 4 cups) Stir this into zucchini mixture.
Separate one 8 oz can Pillsbury refrigerated quick crescent dinner
rolls, spread and place in 10" pie pan. Press together to form
pie crust on both bottom and sides and crimp top. Spread crust
with 2 tsp. Dijon Mustard.
Pour vegetable mix into pie crust. Bake in 375 oven for 18-20
minutes. Cover crust with foil during last 10 minutes of baking
so it won't burn. Let stand before serving.
Bon A petit' ya'll
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