Zucchini Quiche (Crescent Roll-Recipe)
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 4 cups zucchini, sliced
- 1 cup onion, chopped
- 1⁄2 cup butter
- 2 tablespoons parsley flakes
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon basil
- 1⁄4 teaspoon oregano
- 2 cups mozzarella cheese
- 2 eggs, beaten
- 8 ounces crescent rolls
- 2 tablespoons Dijon mustard
directions
- Preheat the oven to 375 degrees.
- Melt butter with the onions and zucchini and sauté 10 min or until onions are translucent.
- While this cooks mix herbs and spices in one bowl, eggs and cheese in another.
- Add spices to the pan and mix well.
- Add egg cheese mix to pan and stir quickly.
- Line your pie pan with the crescent rolls and baste with mustard (it helps to space them like a wide spaced puzzle before you join the pieces.
- Quickly transfer to crescent roll lined pan (cheese melts quickly).
- Bake 18-20 minutes or until golden and not runny.
- Allow to cool and firm up 10 minutes.
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Reviews
-
This receipe was a Pillsbury bakeoff award winner in 1980. It is a family favorite since and kids love it! Not very filling, you may want to pair it with a meat dish (or make two). The pie can come out a little soggy if there is excess moisture in it. Make sure you cook it long enough and let it sit the recommended time.
RECIPE SUBMITTED BY
I love food! I am always amazed that there are always new things to try... even foods I hated as a child are often a new thing to love. I'm always interested in trying gourmet or cultural favorites.
I dabble in the kitchen on whims mostly. Usually spurred on by upcoming events, parties, etc. I especially love a great presentation.
Outside the kitchen I like reading to my kids, classic lit, fantasy, Harry Potter mania stuff, church stuff (weird mix?-- I think not). Right now we are in the mid-madness of getting the kids ready with their 4-H projects and getting ready to help with church camp which we volunteer for.