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.


★★★★★ 1 vote



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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
olive oil, extra virgin
1 tsp
1 tsp
curry powder
eggs, beaten
12 oz
shredded mozzarella cheese

How to Make Zucchine Quiche


  • 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.

Printable Recipe Card

About Zucchine Quiche

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

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