Squash and Tomato Pie * River City Belle

What could be better than combining three home grown ingredients into one nutritious meal? We grew the squash, tomato, and basil that I used for this recipe. The consistency of the meal is more like quiche and less like a traditional pie.

Sauteing onions, squash, tomato, and butter.

Tomato and Squash Pie baked to perfection.

Ingredients:
1 Pillsbury Pie Crust (or Crescent Roll)
1 Cup Chopped Onion-
2 Garlic Cloves
2 TBSP Butter
2 Eggs
2 Cups Shredded Mozzarella Cheese
3 Cups Diced Squash
4 Medium Size Tomatoes
6-8 Fresh Chopped Basil Leaves
Salt

Directions:

Preheat oven to 350 degrees.
Unroll pie crust or crescent roll in the dish. Set aside.
In a bowl mix the following ingredients: 2 Cups mozzarella cheese, 2 eggs (cracked of course), 2 minced garlic cloves, and chopped basil. Set aside.
Melt butter in the pan on medium heat.
Dice tomatoes and place in a colander to drain juices.
Saute diced onions and butter together in a pan for 1-2 minutes or until onions are coated in butter.
Add diced tomatoes and diced squash to pan and saute for ten minutes.
Add tomato, squash, and onion mix to cheese and egg mixture that was previously made. Mix ingredients together.
Pour mixture into a pie dish.
Bake at 350 for 30 minutes or until brown.