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Zucchini Crescent Pie Recipe

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This recipe for Zucchini Crescent Pie, by , is from ENJOYING LIFE AND FOOD, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anne Wallace
Added: Friday, August 27, 2010

Category:
Category:

Ingredients:  
Ingredients:  
4 c. thinly sliced, unpeeled zucchini
1 c. coarsely chopped onion
1/2 c. butter
1/2 c. chopped fresh parsley (or 2 T. parsley flakes)
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. garlic powder
1/4 tsp. dried basil
1/4 tsp. dried oregano
2 eggs, well-beaten
8 oz. shredded muenster cheese
8 oz. can refrigerated crescent dinner rolls
2 tsp. Dijon or prepared mustard

Directions:
Directions:
Heat oven to 375. Cook zucchini & onion in skillet with butter until veggies are tender - less than 10 minutes. Stir in parsley & all seasonings.
In large bowl, blend eggs and cheese. Stir in vegetable mixture.
Separate dough into 8 triangles. Place in ungreased 11-in quiche pan, 10-in. pie pan or 8x12 baking dish; press over bottom and sides to form crust. Spread crust with mustard. Pour vegetable mixture evenly into crust.
Bake @ 375 about 30-40 minutes. Broil 2-3 min. if center is runny.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Better than your average quiche!

 

 

 

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