Italian Zuccini Quiche
Nb persons: 6
Source: Tina Viviano via Carme Engel
|4 cups||zucchini , unpeeled, sliced|
|1 cup||onions, coarsely chopped|
|½ cup||fresh parsley, chopped|
|¼ teaspoon||garlic powder|
|¼ teaspoon||dried basil|
|¼ teaspoon||dried oregano|
|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.
Enjoy this zucchini quiche from Tina Viviano via Carme Engel.
Recipe uploaded with Shop'NCook recipe organizer software.