Zucchini Crescent Quiche

Name: Zucchini Crescent Quiche
Ingredients: 4 c. thinly sliced, unpeeled zucchini; 1/2 c. coarsely chopped onion; 1/2 c. margarine or butter; 1/2 c. chopped parsley or 2 Tbsp. parsley flakes; 1/2 tsp. salt; 1/2 tsp. pepper; 1/4 tsp. garlic powder; 1/4 tsp. basil; 1/4 tsp. oregano; 2 eggs, well beaten; 8 oz. (2 c.) shredded Muenster; 8 oz. Pillsbury crescent rolls; 2 tsp. prepared mustard

13 ingredients

12 steps

Ingredients

4 c. thinly sliced, unpeeled zucchini
1/2 c. coarsely chopped onion
1/2 c. margarine or butter
1/2 c. chopped parsley or 2 Tbsp. parsley flakes
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. basil
1/4 tsp. oregano
2 eggs, well beaten
8 oz. (2 c.) shredded Muenster
8 oz. Pillsbury crescent rolls
2 tsp. prepared mustard

Directions

1

Heat oven to 375°.
2

In 10-inch skillet, cook zucchini and onion in margarine until tender, about 10 minutes.
3

Stir in parsley and seasonings.
4

In large bowl, blend eggs and cheese.
5

Stir in vegetable mixture.
6

Separate dough into 8 triangles.
7

Place in ungreased quiche pan (or pie pan).
8

Press over bottom and up the sides to form crust.
9

Spread crust with mustard.
10

Pour in vegetable mixture.
11

Bake at 375° for 20 minutes or until knife inserted near center comes out clean.
12

Let stand 10 minutes before serving.