Zucchini Crescent Quiche
A savory zucchini and cheese quiche with a flaky crescent roll crust, seasoned with herbs and mustard, perfect for brunch or light dinners, appealing to vegetable lovers.
Ingredients
- 4 c. sliced zucchini ⓘ
- 1/2 c. chopped onion ⓘ
- 1/2 c. margarine or butter ⓘ
- 1/2 c. chopped parsley or 2 Tbsp. parsley flakes ⓘ
- 1/2 tsp. salt ⓘ
- 1/2 tsp. pepper ⓘ
- 1/4 tsp. garlic powder ⓘ
- 1/4 tsp. basil ⓘ
- 1/4 tsp. oregano ⓘ
- 2 eggs ⓘ
- 8 oz. shredded Muenster cheese
- 8 oz. Pillsbury crescent rolls ⓘ
- 2 tsp. prepared mustard ⓘ
Instructions
- Heat oven to 375°F (190°C).
- In a 10-inch skillet, cook zucchini and onion in margarine until tender, about 10 minutes.
- Stir in chopped parsley, salt, pepper, garlic powder, basil, and oregano.
- In a large bowl, beat eggs and shredded Muenster cheese together.
- Stir in the cooked vegetable mixture.
- Separate crescent roll dough into 8 triangles.
- Press dough triangles into an ungreased quiche or pie pan to form crust, covering the bottom and sides.
- Spread prepared mustard over the crust.
- Pour the vegetable and egg mixture into the crust.
- Bake at 375°F (190°C) for 20 minutes or until a knife inserted near the center comes out clean.
- Let stand for 10 minutes before serving.
Nutrition & Diet Analysis (per serving)
659
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).