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Cheesy Zucchini Quiche

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Submitted by javanut

A simplified cheesy zucchini quiche with an easy crescent roll crust and layers of flavor. Turns out more like a pie than a traditional quiche.

YIELD

5 servings

PREP

10 min

COOK

30 min

READY

60 min

Makes a great vegetarian main served with a side salad.

Ingredients

4 946
CUPS ML ZUCCHINI
unpeeled, thinly sliced
1 237
CUP ML ONIONS
coarsely chopped
½ 118
CUP ML PARSLEY LEAVES
chopped
½ 2.5
TEASPOON ML BLACK PEPPER
¼ 1.3
TEASPOON ML BASIL *
¼ 1.3
TEASPOON ML OREGANO
8 231.2
OUNCES ML/G MOZZARELLA CHEESE
grated
4 6E+1
TABLESPOONS ML BUTTER
½ 2.5
TEASPOON ML SALT
2 2
LARGE LARGE EGGS
well beaten
1 1
EACH EACH GARLIC CLOVES
minced
1 1
1 1E+1
TABLESPOON ML DIJON MUSTARD

Directions

Preheat oven to 375℉ (190℃).

Sauté the zucchini slices and onion in butter or olive oil until tender.

Add parsley and seasonings.

Blend eggs and cheese in a bowl, and add veggie mixture.

Separate the crescent roll dough into triangles and arrange it in an ungreased 10-inch (25 cm) pie pan, pressing over the bottom and sides to form a crust.

Paint the crust with mustard; pour the veggie/egg/cheese mixture into the crust.

Bake for 18 to 20 minutes until the knife inserted in the center comes out clean.

Allow to stand for 10 minutes to set before serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 209g (7.4 oz)
Amount per Serving
Calories 213 65% from fat
 % Daily Value *
Total Fat 15g 24%
Saturated Fat 9g 46%
Trans Fat 0g
Cholesterol 114mg 38%
Sodium 536mg 22%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 6%
Sugars g
Protein 26g
Vitamin A 21% Vitamin C 37%
Calcium 33% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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