Italian Zucchini Quiche


Recipe DescriptionPreparation Steps:Level of Difficulty:Time Needed:Ingredients:
2 Tbsp butter
4 c thinly sliced zucchini
1 c chopped onion
2 Tbsp dried parsley flakes
1/2 tsp salt & pepper
1/4 tspeach: dried basil, garlic powder, and oregano leaves
2 eggs, well beaten
8oz shredded colby-jack cheese
1 8oz can Pillsbury refrig. crescent rolls
2 tsp prepared mustard
Serves:Directions:
Heat oven to 375. Melt butter in large skillet over med-high heat. Add zucchini and onions. Cook 6-8 minutes or until tender, stirring occasionally. Stir in parsley, salt, pepper, garlic powder, basil and oregano.
In large bowl, combine eggs and cheese. Mix well. Add cooked vegetable mixture; stir gently to mix.
Separate dough in to 8 triangles. Place in ungreased 10" pie plate, 12X8" glass baking dish, or 11" quiche pan; press over bottom and up sides to form crust. Firmly press perforated lines to seal. Spread crust with mustard. Pour egg mixture into crust lined pan.
Bake at 375 for 18-22 minutes or until knife inserted near center comes out clean.
Let stand 10 minutes before serving.