Italian Zucchini Crescent Quiche Recipe

Name: Italian Zucchini Crescent Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 c. sliced zucchini; 2 c. chopped onion; 1/2 c. margarine; 1 c. chopped parsley; 1/2 tsp. salt; 1/2 tsp. garlic powder; 1/2 tsp. basil; 1/2 tsp. oregano; 5 eggs, beaten; 8 oz. shredded Swiss cheese; 8 oz. shredded Mozzarella; 2 cans Pillsbury crescent rolls; 4 tsp. Dijon or prepared mustard

Servings: persons

8 c. sliced zucchini
2 c. chopped onion
1/2 c. margarine
1 c. chopped parsley
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. basil
1/2 tsp. oregano
5 eggs, beaten
8 oz. shredded Swiss cheese
8 oz. shredded Mozzarella
2 cans Pillsbury crescent rolls
4 tsp. Dijon or prepared mustard

1
Heat oven to 375u00b0.
2
In large skillet, cook zucchini and onion in margarine (about 10 minutes).
3
Add parsley and seasonings.
4
In large bowl, blend eggs and cheese.
5
Stir in zucchini mixture. Press dough over bottom and sides of cookie sheet.
6
Spread with mustard.
7
Pour vegetable mixture over crust.
8
Bake 20 minutes. Let stand 10 minutes before serving.

723

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 c. sliced zucchini, 2 c. chopped onion, 1/2 c. margarine, 1 c. chopped parsley, and more.

Yes, Italian Zucchini Crescent Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Zucchini Crescent Quiche

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