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
Instructions
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.
Originally Submitted
10/1/2011
0 Out of 5 from
0 reviews
Enjoy this ITALIAN ZUCCHINI CRESCENT PIE (QUICHE) recipe featured on DesktopCookbook. You can add this ITALIAN ZUCCHINI CRESCENT PIE (QUICHE) recipe to your own private online cookbook.
ITALIAN ZUCCHINI CRESCENT PIE (QUICHE) Recipe - Entrees - Maindishes
 Recipe "Pin It"){kind=logo}
