ITALIAN SQUASH PIE

ITALIAN SQUASH PIE 4 tablespoons butter 1 1/2 pounds yellow summer squash, sliced thin, 7 medium * Small onion, sliced or chopped, 2.5 ounces 1 clove garlic, minced 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon Italian seasoning 1/4 cup fresh parsley, chopped 8 ounces Monterey jack cheese, shredded 2 eggs 1/4 cup heavy cream 2 teaspoons Dijon mustard Sauté the squash, onion and garlic in the butter in a large skillet until tender and slightly browned. Sprinkle in the seasonings while cooking the squash. Put the squash mixture in a greased 10-inch quiche pan; mix in the cheese and parsley. Whisk the eggs and cream in a small bowl; whisk in the mustard. Pour the egg mixture over the squash; mix in gently. Bake at 375º for 25 minutes. Let stand a few minutes before cutting. Makes 6-8 servings Freezing not recommended * Or zucchini