Thursday, August 16, 2012

Recipe • Tomato-Broccoli Crescent Pie

Time for another recipe share. I don't do a lot of that on this blog but it is another area in which I apply creativity. I am not a daring cook but I like to find and share easy, savory, recipes to add to my collection. A little variety in food is a great thing.

I made this recipe for dinner last night. It pairs so well with the fresh corn on the cob and tomatoes available everywhere right now in New England. I originally created this recipe years and years ago based on a zucchini pie that won the Pillsbury contest. Other than still using the crescent roll crust the ingredients have changed dramatically.

Marji's Tomato Broccoli Crescent Pie

  • 4 cups diced vegetables to include:

            approx. 2 1/2 cups coarsely chopped broccoli 
            approx.1/2 cup chopped onions
            along with approx. 1 cup other possibilities - sliced mushrooms
            or zucchini, or red and green peppers, or asparagus (or any combination)
  • 2 tbs. olive oil
  • 1/3 cup julienne sun dried tomatoes in oil
  • 1/2 tsp coarse ground black pepper
  • 1/4 tsp garlic powder
  • 1 tbs. dried basil
  • 1 tbs. oregano 

Cheese & egg mixture
  • 1 cup egg beaters (or four large eggs)
  • 1-2 cups grated cheese - I used mixed mozzarella and cheddar 

  • 1 8 oz can ref. Crescent rolls
  • 2 TBS Dijon Spicy Mustard

  • Preheat oven to 400ºf.
  • Chopped vegetables and stir fry for about 3 minutes in olive oil over high heat to soften.
  • Add sun dried tomatoes, and spices to veggie mixture.
  • Remove from heat and allow to cool slightly - about 5 minutes.
  • Meanwhile open crescent rolls, unroll and press into pie plate to create crust.
  • Spread mustard over the bottom and sides of the crust.
  • Mix egg beaters and cheese together in large bowl. Add to veggie mixture and stir together well.
  • Pour into prepared pie crust.  Bake for 25 minutes. Watch. You may need to cover edges with foil for last 15 minutes.
  • Remove from oven and allow to stand for 10 minutes before servin

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