4 c. thinly sliced unpeeled zucchini (about 1 1/4 lbs.)
2 med. size onions, chopped
1/2 c. (1 stick) butter or cooking spray
1/2 c. chopped parsley
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. leaf oregano, crumbled
2 eggs, slightly beaten or egg beaters
2 c. shredded Meunster or Mozzarella cheese (8 oz.)
2 tsp. Dijon-style mustard
1 (8 oz.) can Pillsbury Refrigerated Quick Crescent Dinner Rolls
Saute zucchini and onion in butter in large saucepan over medium-low heat until zucchini is tender, 10 minutes. Stir in parsley, salt, pepper, garlic powder, basil and oregano; remove from heat.
Stir together eggs and cheese in a large bowl; add vegetable mixture. Separate rolls into triangles. Arrange in 11-inch quiche pan or 10-inch pie plate. Press dough together over bottom and up sides to form crust. Spread with mustard. Add vegetable mixture.
Bake quiche in preheated moderate oven (375 degrees) for 35-40 minutes, pie for 30-35 minutes, or until knife inserted comes out clean. Let stand 10 minutes before serving.Cut into wedges to serve. Serve hot. Makes 6 servings.
NOTE- If crust becomes too brown, cover with foil during last 10 minutes of baking. If using 12 x 8 inch baking dish, separate dough into 2 long rectangles. Press over bottom and 1 inch up sides to from crust. To reheat, cover loosely with foil and heat at 375 degrees for 12 to 15 minutes.
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