zucchine quiche
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.
prep time
cook time
method
Bake
yield
Ingredients
- 3-8 ounces cans refrigerated crescent roll
- 2 teaspoons dijon
- 4 cups thinly sliced zucchini or summer squash
- 1 cup chopped onion
- 2 tablespoons chopped parsley flakes
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder with parsley
- 2 tablespoons butter
- 2 - olive oil, extra virgin
- 1 teaspoon oregano
- 1 teaspoon curry powder
- 6 - eggs, beaten
- 12 ounces shredded mozzarella cheese
How To Make zucchine quiche
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Step 1Preheat oven to 375-degrees.
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Step 2Place crescent rolls in the bottom a of jellyroll pan to for a crust. Spread with mustard.
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Step 3Saute zucchini and onion in butter and olive oil until tender but crisp.
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Step 4Layer over rolls.
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Step 5Combine remainder of ingredients and pour over the zucchini.
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Step 6Bake for 35 minutes until center is set.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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