Total Time
1hr 20mins
Prep 30 mins
Cook 50 mins

This delicious recipe won $40,000 many years ago in a Pillsbury Bake-Off.

Ingredients Nutrition

Directions

  1. Preheat oven to 375F degrees.
  2. In a 10-inch skillet, cook zucchini and onion in margarine until tender, about 10 minutes.
  3. Stir in parsley and seasonings.
  4. In a large bowl, blend eggs and cheese; stir in vegetable mixture.
  5. Substitute muenster cheese for the mozzarella if you wish.
  6. Separate crescent-roll dough into 8 triangles; place in an ungreased 11-inch quiche pan, or a 10-inch pie pan, or even a 12x8 baking dish.
  7. Press dough over bottom and up sides to form crust; spread crust with mustard.
  8. Pour vegetable mixture evenly into crust and bake for 18-20 minutes , until knife inserted near centre comes out clean.
  9. If crust becomes too brown, cover with foil during last 10 minutes of baking.
  10. Let stand for 10 minutes before cutting into wedges to serve.
Most Helpful

5 5

This turned out very nice. I liked the mustard flavor. I didn't have quite enough zucchini so added some sauteed mushrooms. I used mozzarella and a cheddar-jack mix. Thanks Lisa!

5 5

This was wonderful! I couldn't get the dough here so I used a shortcrust pastry. I added cheddar cheese, a favourite for us. This was so delicious hot and cold. Thanks for posting, Lennie.

5 5

This recipe is from the 1980 Pillsbury Bake-Off. I've been making this for years and LOVE IT!. Use a slotted spoon to put the cooked zucchini in the egg/cheese mixture before you put it in the pie crust if the mixture looks too "drippy". Thanks for posting this - the recipe card from my recipe box is very old and used!!!