Zucchini Bacon Quiche
By
Connie Deitz
@Riven
1
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.
Ingredients
-
1-8 oztube of crescent rolls
-
2 Tbspprepared mustard (dijion works well)
-
6pieces of cooked, drained and crumbled bacon
-
3 cshredded or thinly sliced zucchini
-
1 mediumonion (diced)
-
2eggs (beaten)
-
2 cshredded mozzarella cheese
-
2 tspparsley flakes
-
1/2 tsppepper
-
1/2 tspgarlic powder
-
1/4 tsporegano, dried
-
1/4 tspbasil, fresh
How to Make Zucchini Bacon Quiche
- Heat oven 375
- Press crescent rolls into a lightly greased pie dish. Pressing points toward center. Spread crust with the prepared mustard.
- In 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.
- In a large bowl combine the beaten eggs, Mozzarella cheese, seasonings, bacon and the zucchini and onions.
- Pour this into the prepared crust. Loosely cover the edges of the crusts with tinfoil.
- Bake 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.
About Zucchini Bacon Quiche
Course/Dish: Savory Pies
Main Ingredient: Eggs
Regional Style: American
Other Tags: Quick & Easy Heirloom
Hashtag: #Zucchini Quiche
