This basic zucchini quiche was delicious and so easy to make.
Zucchini Quiche
Ingredients:
2 T butter
4 C thinly sliced zucchini
1 C chopped onions
2 T dried parsley flakes
1/2 t salt
1/2 t pepper
1/4 t garlic powder
1/4 t dried basil leaves
1/4 t dried oregano leaves
2 eggs, well beaten
2 C shredded Muenster or mozzarella cheese (8 oz.)
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
2 t yellow mustard
Heat oven to 375 degrees. In a 12-in skillet, melt butter over med-high heat. Add zucchini and onions; cook 6-8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.
In a large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.
Separate dough into 8 triangles. Place in ungreased 10-in glass pie plate, 12 x 8 in (2 qt.) glass baking dish or 11-in quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evening into crust-lined pie plate.
Bake 18-22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.
Servings: 6
Recipe Given by: Pillsbury.com
Hints: I purchased the wrong Pillsbury tube and came home with a sheet of dough, more like a dinner roll. It worked well (although fitting a rectangle into a circle was more challenging than arranging the crescent triangles would have been.) Just letting you know that a different bread-type crust worked well. I dislike mustard, but don't like to mess with a recipe the first time around. Although there was a slight mustard taste, I really enjoyed it. If I made it again I might go with 1 1/2 t of mustard, but really, who's counting!
