Cheesy Zucchini Quiche
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 servingsPrep
10 minCook
30 minReady
60 minTrans-fat Free, Low Carb
Makes a great vegetarian main served with a side salad.
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
zucchini
unpeeled, thinly sliced |
|
| 1 | cup |
onions
coarsely chopped |
|
| ½ | cup |
parsley leaves
chopped |
|
| ½ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
basil
|
*
|
| ¼ | teaspoon |
oregano
|
|
| 8 | ounces |
mozzarella cheese
grated |
|
| 4 | tablespoons |
butter
|
|
| ½ | teaspoon |
salt
|
|
| 2 | large |
eggs
well beaten |
|
| 1 | each |
garlic cloves
minced |
|
| 1 | can |
crescent roll dough
|
*
|
| 1 | tablespoon |
dijon mustard
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
zucchini
unpeeled, thinly sliced |
|
| 237 | ml |
onions
coarsely chopped |
|
| 118 | ml |
parsley leaves
chopped |
|
| 2.5 | ml |
black pepper
|
|
| 1.3 | ml |
basil
|
*
|
| 1.3 | ml |
oregano
|
|
| 231.2 | ml/g |
mozzarella cheese
grated |
|
| 6E+1 | ml |
butter
|
|
| 2.5 | ml |
salt
|
|
| 2 | large |
eggs
well beaten |
|
| 1 | each |
garlic cloves
minced |
|
| 1 | can |
crescent roll dough
|
*
|
| 1E+1 | 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.
