Memorial Day Recipes

Zucchini Quiche

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Zucchini Quiche

Rating:

(2 votes) 4 2

Serve this vegetable quiche, with a crescent roll crust, for a special brunch.

Ingredients

  • 4 C. thinly sliced zucchini
  • 1 C. chopped onion
  • 2 C. butter
  • 1 C. chopped fresh parsley or 2 Tbs. parsley flakes
  • 1 tsp. Salt
  • 1 tsp. pepper
  • 1 tsp. Garlic Powder
  • 1 tsp. Basil
  • 1 tsp. oregano
  • 3 or 4 beaten eggs
  • 2 C. shredded Mozzarella Cheese
  • 3 Tbs. flour
  • 1 tsp. baking powder
  • 1 8 oz. can of Crescent Rolls
  • 2 Tbs. Mustard

Directions

Cook  stir zucchini and onion in butter for 10 minutes, drain off some of the juices.  Stir in parsley, Salt, pepper, Garlic Powder, Basil and oregano. In a separate bowl, combine eggs, Mozzarella Cheese, flour and baking powder.  Stir in Zucchini Mix.  Separate Crescent Rolls into 8 triangles, and place in ungreased 10 pie pan.  Press over bottom and sides of pan to form crust.  Spread with Mustard and prick crust with a fork.  Precook pie crust for about 5 min. until crust starts to harden.  Pour mix into crust and bake at 375 degrees for 18 to 20 minutes or until the center is set.   Cover crust with foil for last 10 minutes.  Cut into slices and serve.  Enjoy.

Serves 6-8. 

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