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Zucchini Quiche Recipe

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This recipe for Zucchini Quiche, by , is from AT&T Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Yvonne Harrison
Added: Thursday, March 2, 2006


4 c. thinly sliced unpeeled zucchini
2 c. shredded mozzarella
1 c. coarsely chopped onion
1 c. chopped parsley leaves (or a few T. dried parsley flakes)
1/4 c. butter
2 large eggs
2 T.(+/-) spicy brown prepared mustard
1 t. oregano
1 t. basil
1/2 t. garlic powder
1/4 t. salt
1/4 t. pepper
Pillsbury Crescent Rolls

Preheat oven to 425.
In a large skillet, combine butter, zucchini, onions, parsley, oregano, basil, garlic powder, salt and pepper. Simmer on medium heat approximately 10 minutes or until zucchini is soft. Pour off excess liquid.

In large (9 to 10") seasoned clay or ceramic pie plate, line with crescent roll dough to make crust. Spread mustard onto dough, making sure to cover sides as well.
In medium mixing bowl, manually beat eggs briskly about 2 minutes. Add in mozzarella. Immediately fold in hot zucchini mixture and mix thoroughly until cheese is melted and evenly distributed. Pour into pie plate and bake at 425 for 20 minutes or until inserted knife removes clean.

Serve hot with champagne!




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