Real Recipes From Real Home Cooks ®

zucchine quiche

(2 ratings)
Recipe by
Marsha Gardner
Florala, AL

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 ratings)
method Bake

Ingredients For zucchine quiche

  • 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.