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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I look forward to midsummer, when the zucchini is ready and I can prepare this yummy quiche. The crust is made with convenient refrigerated crescent rolls. My family has been enjoying this quiche for years. - Sheri Krueger Black Creek, Wisconsin 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 eggs, lightly beaten |
2 cups (8 ounces) 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 near the center comes out clean. Cover edges loosely with a foil if pastry browns too quickly. Yield: 6-8 servings.
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