Zucchini Bacon Quiche

Name: Zucchini Bacon Quiche
Ingredients: 1 tube (8 ounces) refrigerated crescent rolls; 2 teaspoons prepared mustard; 6 bacon strips, diced; 3 cups thinly sliced zucchini (about 1-1/4 pounds); 1 medium onion, chopped; 2 large eggs, lightly beaten; 2 cups part-skim shredded mozzarella cheese; 2 tablespoons dried parsley flakes; 1/2 teaspoon pepper; 1/4 teaspoon garlic powder; 1/4 teaspoon dried oregano; 1/4 teaspoon dried basil

12 ingredients

3 steps

Ingredients

1 tube (8 ounces) refrigerated crescent rolls
2 teaspoons prepared mustard
6 bacon strips, diced
3 cups thinly sliced zucchini (about 1-1/4 pounds)
1 medium onion, chopped
2 large eggs, lightly beaten
2 cups part-skim shredded mozzarella cheese
2 tablespoons dried parsley flakes
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil

Directions

1

Separate crescent dough into eight triangles; place in a greased 10-in. pie plate with points toward the center. Press dough onto the bottom and up the sides of plate to form a crust; seal perforations. Spread with mustard.
2

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Saute zucchini and onion in drippings until tender. In a large bowl, combine the eggs, cheese, seasonings, bacon and zucchini mixture. Pour into crust.
3

Bake at 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Cover edges loosely with a foil if pastry browns too quickly.