Zucchini Quiche

Name: Zucchini Quiche
Ingredients: 4 c. thinly sliced unpeeled zucchini; 1 c. coarsely chopped onion; 1/2 c. margarine or butter; 1/2 c. chopped parsley; 1/2 tsp. salt; 1/2 tsp. black pepper; 1/4 tsp. garlic powder; 1/4 tsp. sweet basil; 1/4 tsp. oregano; 2 eggs, well beaten; 8 oz. (2 c.) shredded Muenster or Mozzarella cheese; 8 oz. can crescent dinner rolls; 2 tsp. Dijon mustard

13 ingredients

13 steps

Ingredients

4 c. thinly sliced unpeeled zucchini
1 c. coarsely chopped onion
1/2 c. margarine or butter
1/2 c. chopped parsley
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. garlic powder
1/4 tsp. sweet basil
1/4 tsp. oregano
2 eggs, well beaten
8 oz. (2 c.) shredded Muenster or Mozzarella cheese
8 oz. can crescent dinner rolls
2 tsp. Dijon mustard

Directions

1

Heat oven to 375°.
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 large bowl, blend eggs and cheese.
5

Stir in vegetable mixture.
6

Separate dough into 8 triangles.
7

Place in ungreased 11-inch quiche pan, 10-inch pie pan or 12 x 8-inch baking dish.
8

Press over bottom and up sides to form crust.
9

Spread crust with mustard.
10

Pour vegetable mixture evenly into crust.
11

Bake at 375° for 18 to 20 minutes.
12

(If crust becomes too brown, cover with foil during last 10 minutes of baking.)
13

Cut into wedges to serve. Serves 6.