Zucchini Quiche - Italian Zucchini Cresent Pie

Name: Zucchini Quiche - Italian Zucchini Cresent Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups (950 ml) zucchini, unpeeled and thinly sliced; 1 cup (225 ml) onion, coursely chopped; 1/2 cup (125 ml) butter/margarine; 1/2 cup (125 ml) parsley, chopped or 2 T dried parsley; 1/2 tsp (2 ml) salt; 1/2 tsp (2 ml) black pepper; 1/4 tsp (1 ml) garlic powder; 1/4 tsp (1 ml) sweet basil leaves; 1/4 tsp (1 ml) oregano leaves; 2 eggs, well beaten; 2 cups (475 ml) muenster or mozzarella cheese, shredded; 1 8 oz (224 grm). can Pillsbury Cresent Dinner Rolls; 1 tsp (5 ml) to 2 tsp (10 ml) dijon mustard (depending on how much you like dijon)

Servings: persons

4 cups (950 ml) zucchini, unpeeled and thinly sliced
1 cup (225 ml) onion, coursely chopped
1/2 cup (125 ml) butter/margarine
1/2 cup (125 ml) parsley, chopped or 2 T dried parsley
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) black pepper
1/4 tsp (1 ml) garlic powder
1/4 tsp (1 ml) sweet basil leaves
1/4 tsp (1 ml) oregano leaves
2 eggs, well beaten
2 cups (475 ml) muenster or mozzarella cheese, shredded
1 8 oz (224 grm). can Pillsbury Cresent Dinner Rolls
1 tsp (5 ml) to 2 tsp (10 ml) dijon mustard (depending on how much you like dijon)

1
Heat oven to 375 degrees (200 C.).
2
In a skillet, cook zucchini and onion in butter until tender, about 10 minutes.
3
Stir in parsley and seasonings.
4
In large bowl, blend eggs and cheese.
5
Stir in vegetable mixture.
6
Separate dough into 8 triangles.
7
Place in ungreased 11-inch quiche pan, 10-inch pie pan, or 12-inch baking dish; press over bottom and up side to form crust.
8
Spread crust with mustard.
9
Pour vegetable mixture evenly over crust.
10
Bake 18-20 minutes, or until knife inserted near center comes out clean.
11
Let stand for 10 minutes before serving.

511

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 4 cups (950 ml) zucchini, unpeeled and thinly sliced, 1 cup (225 ml) onion, coursely chopped, 1/2 cup (125 ml) butter/margarine, 1/2 cup (125 ml) parsley, chopped or 2 T dried parsley, and more.

Yes, Zucchini Quiche - Italian Zucchini Cresent Pie 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.

That's it — enjoy your meal!