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.

Rating:
★★★★★ 1 vote
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

Step-By-Step

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

About this Recipe

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