"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Zucchini Quiche Recipe

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This recipe for Zucchini Quiche, by , is from Eating with Peggy, 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!

Jill Hammond


1 package of crescent rolls
4 Cups. thinly sliced zucchini, not peeled
1 Cup. coarsely chopped onion
1/3 Cup. margarine
1/2 Cup. chopped parsley
1/2 Tsp. salt
1/2 Tsp. black pepper
1/4 Tsp. garlic powder
1/4 Tsp. basil
1/4 Tsp. oregano
2 eggs
8 oz. Meunster or (Mozzarella)
2 Tsp. prepared mustard

Grease 10"x12" pan
Heat Oven at 375 F

Saute Zucchini and onions in margarine until zucchini is soft. ( about 10 minutes)

Add parsley, salt, black pepper, garlic powder, basil, and oregano.

Remove from heat and let cool.

Beat 2 eggs. Add grated cheese to beaten eggs.

Add Vegetables mixture to egg and cheese mixture.

Cover bottom of pan with crescent rolls.

Spread 2 Tsp. of prepared mustard to top of crescent rolls.

Pour mixture over crescent rolls in pan.

Cook for approximately 20 minutes. Let stand for 10 minutes before serving.




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