Zucchine Quiche

Marsha Gardner


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.


★★★☆☆ 2 votes



  • 3-8 oz
    cans refrigerated crescent roll
  • 2 tsp
  • 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
  • 2
    olive oil, extra virgin
  • 1 tsp
  • 1 tsp
    curry powder
  • 6
    eggs, beaten
  • 12 oz
    shredded mozzarella cheese

How to Make Zucchine Quiche


  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.

Printable Recipe Card

About Zucchine Quiche

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

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