Zucchini Bacon Quiche

By Connie Deitz
@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.

Rating:

☆☆☆☆☆ 0 votes

Comments:

7 Comments

Serves:

6-8

Prep:

30 Min

Cook:

30 Min

Method:

Bake

Ingredients

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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

How to Make Zucchini Bacon Quiche

Step-by-Step

1Heat oven 375
2Press crescent rolls into a lightly greased pie dish. Pressing points toward center. Spread crust with the prepared mustard.
3In 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.
4In a large bowl combine the beaten eggs, Mozzarella cheese, seasonings, bacon and the zucchini and onions.
5Pour this into the prepared crust. Loosely cover the edges of the crusts with tinfoil.
6Bake 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.