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Zucchini Quiche Recipe

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This recipe for Zucchini Quiche is from Lovin' Spoonfuls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups unpeeled zucchini, sliced
1 cup onion, chopped
1/2 cup margarine (I use less)
1/4 cup fresh chopped parsley
1/4 tsp. garlic powder
1/4 tsp. oregano
1/4 tsp. basil
1/2 tsp. salt
1/2 tsp. pepper
2 tsp. Dijon mustard
2 eggs
8 ozs. mozzarella cheese (grated), save a little for the top of quiche
1 pkg. Pillsbury crescent rolls
Directions:
Directions:
Saute squash and onion in margarine until tender but do not overcook. Drain.
Mix eggs, cheese, basil, oregano, garlic powder, salt and pepper. Add parsley and mix. Mix squash and onion mixture with seasoning/ egg mixture.
Spread rolls on bottom of 10-inch pie plate, patting dough to make pie crust pastry. Pour squash mixture in pastry. Spread Dijon mustard on top of vegetable mixture. Sprinkle top with more Mozzarella cheese. Bake 325º for approx. 20-25 minutes or until crust is golden and filling seems set. Cool slightly before slicing. Serves 4-6.
Personal Notes:
Personal Notes:
For a meatless dinner, serve this with a salad on the side.

 

 

 

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