Cheesy Crescent Zucchini Quiche
Cheesy Crescent Zucchini Quiche recipe
Yield
12 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
crescent roll dough
reduced fat |
*
|
| 4 | cups |
zucchini
thinly |
|
| 1 | cup |
onions
thinly |
|
| 2 | cups |
liquid egg substitute
liquid |
|
| 2 | cups |
mozzarella cheese
non-fat, shredded |
*
|
| ¼ | teaspoon |
garlic
|
|
| ¼ | teaspoon |
oregano
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
|
balsamic vinegar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
crescent roll dough
reduced fat |
*
|
| 946 | ml |
zucchini
thinly |
|
| 237 | ml |
onions
thinly |
|
| 473 | ml |
liquid egg substitute
liquid |
|
| 473 | ml |
mozzarella cheese
non-fat, shredded |
*
|
| 1.3 | ml |
garlic
|
|
| 1.3 | ml |
oregano
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 1 | x |
balsamic vinegar
|
*
|
Directions
Pat crescent rolls in pie pan to form crust.
Sauté zucchini and onion in small amount of balsamic vinegar for 10 minutes.
Mix the eggs with the cheese and add to the zucchini mixture.
Add spices.
Pour into pie crust.
Bake at 350℉ (180℃) F for 25 to 30 minutes.
