Easy Italian Veggie Pie

breakfast brunch eggs garlic mushroom mushroom and garlic olive oil tailgate

This “Easy Italian Veggie Pie” is incredibly quick and the perfect side for your winter soups or to enjoy with a Smoked Bloody Mary (posted last week) for a noon game. It’s made with a tube of crescent rolls so, we promise, all in-home chefs can master this! Our Mushroom and Garlic Olive Oil used for sautéing and  then brushed on top complements the earthy flavors perfectly.

Ingredients

3 tablespoons Olive Tree Mushroom and Garlic Olive Oil
8 ounces white button mushrooms, sliced
2 shallots, chopped
1/4 teaspoon dried Italian seasoning
Kosher salt and freshly ground black pepper
One 5-ounce bag baby spinach, washed and dried
One 8-ounce tube refrigerated crescent rolls
3 eggs, beaten
4 cups shredded mozzarella
3 tablespoons grated Parmesan or Pecorino-Romano  

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Heat the oil in a nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until starting to brown, 5 minutes. Add the shallots and saute for another 5 minutes. Add the spinach, Italian seasoning, a large pinch of salt and a pinch of pepper. Cook, stirring, until the spinach is wilted, a few minutes more. Remove from heat and let cool.
  3. Pat the crescent roll dough into a 9-by-13-inch casserole dish.
  4. In a large bowl, mix together the sautéed vegetables, mozzarella, Parmesan and eggs. Pat the mixture into the crescent roll dough.
  5. Bake until golden brown, 30 to 40 minutes.


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