"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Zucchini Bacon Quiche Recipe

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This recipe for Zucchini Bacon Quiche, by , is from What's Cooking In The Neighborhood , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ronda Mudrow
Added: Monday, October 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 tube (8 oz.) refrigerated crescent rolls
2 tsp. prepared mustard
6 bacon strips, diced
3 c. thinly sliced zucchini
1 med. onion, chopped
2 eggs, beaten
2 c. (8 oz.) shredded mozzarella cheese
2 T. dried parsley flakes
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. dried oregano
1/4 tsp. dried basil

Directions:
Directions:
Grease 10" pie pan, unroll crescent dough and place in pie pan 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.
Cook bacon over medium heat until crisp. Drain on paper towels. Save 2 T. drippings.
Saute zucchini and onion in drippings until tender.
In a large bowl mix eggs, cheese, seasonings, bacon and zucchini mixture. Pour into crust.
Bake @ 375 for 25 to 30 min. or until knife inserted near middle comes out clean. Cover edges loosely with foil of pastry browns too quickly.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30-40 min.

 

 

 

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