Garlicky Veggie Pie

I was seriously craving a date with my kitchen tonight, so I did a little recipe research, skipped my bike ride, and headed straight to the grocery store. I picked out all sorts of fresh veggies and had an internal debate about whether or not I should buy crescent rolls for a crust or stick to a low carb supper. The Powers that Be apparently wanted me to go low carb because I walked out of the store without crescents! I’m a poor listener though, and I went to the next store to pick up the forgotten item. Lo and behold, I found whole grain dinner rolls^ in the refrigerator section! Yay me!

  • Press one tube of whole grain dinner rolls into a 9 inch pie pan to create a crust. veggie pie
  • Spread crust with 2 T. spicy brown mustard and 2 ounces Swiss cheese.
  • Slice…
    • 4 ounces baby bella mushrooms
    • 1/2 a zucchini
    • 1/2 a yellow squash
    • 1/2 an onion
  • Add one bulb of crushed garlic to the veggies and saute in olive oil until softened.
  • Place cooked veggies on top of crust.
  • Top with…
    • Halved grape tomatoes
    • Swiss/cheddar cheese
    • Two beaten eggs, seasoned with salt and pepper
  • Bake pie at 350* for 25ish minutes, until eggs are set (you may need to cover the pie with foil to prevent the cheese and crust from getting too brown).

Verdict: the mustard was a little weird (obviously, don’t use it if you hate mustard) but otherwise, it was so good I have zero regrets about including a crust. Time to sit in the yard with a cold one and enjoy these last days of summer….. ❤

^I can’t find a website with this product, but I promise that Pillsbury has a new “Artisan Dinner Roll, Made with Whole Grain” in the refrigerator section. They even unravel like a cinnamon roll, so they are very easy to press into crust.

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