Unroll crescent rolls and press dough on bottom and up sides of a 10-inch tart pan, pressing to seal perforations. Bake at 375 degrees F 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. Sauté 7 minutes or until tender. Remove from heat. Stir in parsley, basil, oregano, thyme, salt and pepper. Whisk together eggs and milk in a large bowl. Stir in cheese and vegetable mixture. Pour over crust. Bake at 375 degrees F for 20 to 25 minutes or until a knife inserted in center comes out clean. Garnish, if desired, with fresh oregano sprigs and sliced yellow squash.
Nutritional Values Per Serving
Calories 334, Calories From Fat 174, Total Fat 19g, Saturated Fat 9g, Trans Fatty Acid 0, Cholesterol 90mg, Total Carbohydrate 22g, Protein 17g, Omega 3 Fatty Acid 0.06g