Zucchini Bacon Quiche

Connie Deitz

By
@Riven

I usually use this recipe for a quick lunch get together when the fresh garden zucchini is freshly picked. It's simple and easy. Plus it looks and tastes like you've spent all day making it. Sometimes I add a bit of color to it using my ripe tomatoes.


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Rating:

Comments:

Serves:

6-8

Prep:

30 Min

Cook:

30 Min

Method:

Bake

Ingredients

1-8 oz
tube of crescent rolls
2 Tbsp
prepared mustard (dijion works well)
6
pieces of cooked, drained and crumbled bacon
3 c
shredded or thinly sliced zucchini
1 medium
onion (diced)
2
eggs (beaten)
2 c
shredded mozzarella cheese
2 tsp
parsley flakes
1/2 tsp
pepper
1/2 tsp
garlic powder
1/4 tsp
oregano, dried
1/4 tsp
basil, fresh

Directions Step-By-Step

1
Heat oven 375
2
Press crescent rolls into a lightly greased pie dish. Pressing points toward center. Spread crust with the prepared mustard.
3
In a skillet (the one used to cook the bacon) use about 2 Tablespoons of the bacon grease to sauté the zucchini and onion. sauté until tender and onions are translucent.
4
In a large bowl combine the beaten eggs, Mozzarella cheese, seasonings, bacon and the zucchini and onions.
5
Pour this into the prepared crust. Loosely cover the edges of the crusts with tinfoil.
6
Bake 25-30 minutes or until a knife inserted into the center comes out clean. Top each piece cut with a dollop of sour cream if you like.

About this Recipe

Course/Dish: Savory Pies
Main Ingredient: Eggs
Regional Style: American
Other Tags: Quick & Easy, Heirloom
Hashtag: #Zucchini Quiche