Summer Squash Quiche

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• Ingredients:
• 1 (8-ounce) can refrigerated crescent rolls
• 2 teaspoons mustard
• 1/4 cup butter
• 3 yellow squash (about 4 cups)
• 1-2 shiitake mushrooms (about 1-2 cups)
• 2 garlic cloves, pressed
• 1/4 teaspoon parsley
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• 1/2 teaspoon salt + pepper
• 2  eggs
• 1/4 cup milk
• 2 cups shredded mozzarella

Preheat oven to 375° 

• Unroll crescent rolls; press dough on bottom and up sides of a 10-inch tart pan.
• Bake at 375° for 6 minutes or until lightly browned. Gently press crust down with a wooden spoon. Spread crust with mustard, and set aside.
• Melt butter and garlic in a large pan on medium. Add squash and mushrooms; sauté until tender. Remove from heat; stir in spices.
• Whisk together eggs and milk in a large bowl; stir in cheese and vegetable mixture. Pour over crust.
• Bake at 375° for 20 to 25 minutes or until a knife inserted in center comes out clean.