Zucchine Quiche

Marsha Gardner

By
@mrdick1950

The original recipe called for a 1/2 teaspoon basil and somehow curry powder was substituted and has been a hit with my family and friends ever since.

I serve either warm or cold and cut into small squares to serve at showers and receptions.

It is also a great way to use that abundance of squash from the garden. I sometimes mix yellow squash with the zucchini.


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Comments:

Method:

Bake

Ingredients

3-8 oz
cans refrigerated crescent roll
2 tsp
dijon
4 c
thinly sliced zucchini or summer squash
1 c
chopped onion
2 Tbsp
chopped parsley flakes
1/2 tsp
kosher salt
1/2 tsp
freshly ground black pepper
1/2 tsp
garlic powder with parsley
2 Tbsp
butter
2
olive oil, extra virgin
1 tsp
oregano
1 tsp
curry powder
6
eggs, beaten
12 oz
shredded mozzarella cheese

Directions Step-By-Step

1
Preheat oven to 375-degrees.
2
Place crescent rolls in the bottom a of jellyroll pan to for a crust. Spread with mustard.
3
Saute zucchini and onion in butter and olive oil until tender but crisp.
4
Layer over rolls.
5
Combine remainder of ingredients and pour over the zucchini.
6
Bake for 35 minutes until center is set.

About this Recipe

Course/Dish: Vegetable Appetizers
Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Vegetarian