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.
Tips & Substitutions
For added flavor, consider using fresh herbs instead of dried ones, and if Muenster cheese isn't available, Monterey Jack or cheddar can make a great substitute. If you prefer a lighter option, you can use half the amount of margarine or butter and replace it with olive oil. To enhance the dish, add some diced bell peppers or mushrooms to the vegetable mixture.
Serving Suggestions
This Zucchini Crescent Quiche pairs beautifully with a fresh green salad or a side of roasted tomatoes. For a complete meal, serve it alongside a light soup, such as a tomato basil or a creamy potato leek. This dish is perfect for brunch or a light dinner, and it also makes for a delightful picnic item.
Storage & Reheating
Store any leftover quiche in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. You can also microwave individual slices for a quick option, but the oven method will keep the crust crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Crescent Quiche contains roughly 436 calories, with 14g protein, 103g carbohydrates, and 9g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (187% of the Daily Value), and calcium (152% of the Daily Value). Note that it is relatively high in sodium, at 651mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables in this quiche?
Absolutely! Feel free to substitute or add other vegetables such as bell peppers, spinach, or mushrooms. Just be sure to adjust the cooking time based on the vegetables you choose to ensure they are tender before adding them to the quiche.
Can I make this quiche ahead of time?
Yes, you can prepare the quiche a day in advance. Simply follow the recipe up to the baking step, cover it tightly with plastic wrap, and refrigerate. When you're ready to bake, remove the wrap and bake as instructed, adding a few extra minutes if needed.
Is this quiche suitable for freezing?
Yes, you can freeze the quiche. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months. To reheat, thaw overnight in the refrigerator and bake at 350°F (175°C) until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).