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Italian Zuccini Quiche

Italian Zuccini Quiche Categories: Main dishes|Viviano Family Recipes|Pie entrees
Nb persons: 6
Yield:
Preparation time:
Total time:
Source: Tina Viviano via Carme Engel

    4 tablespoons  butter
    4 cups  zucchini , unpeeled, sliced
    1 cup  onions, coarsely chopped
     cup  fresh parsley, chopped
     teaspoon  salt
     teaspoon  pepper
     teaspoon  garlic powder
     teaspoon  dried basil
     teaspoon  dried oregano
    2  eggs, well-beaten
    2 cups  mozzarella, grated
    1 can  Pillsbury crescent rolls
    2 teaspoons  Dijon mustard

In a 10-inch skillet, melt butter; add zucchini and onions. Cook until tender, about 10 minutes. Stir in salt, parsley, pepper, garlic powder, basil, and oregano. Cool before adding egg or it may curdle. In large bowl, blend eggs and cheese. Stir into vegetable mixture. Set aside. Separate dough into 8 triangles and place in ungreased 11-inch quiche pan. Spread with mustard. Pour vegetable mixture into the crust.

Bake at 375?F for about 25-30 minutes or until knife inserted comes out clean. Let stand 10 minutes before serving. Cut into wedges and serve hot.

Serves 6.

Enjoy this zucchini quiche from Tina Viviano via Carme Engel.

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