Zucchini Bacon Quiche

Connie Deitz


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.


☆☆☆☆☆ 0 votes

30 Min
30 Min


  • 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
  • 1/2 tsp
    garlic powder
  • 1/4 tsp
    oregano, dried
  • 1/4 tsp
    basil, fresh

How to Make Zucchini Bacon Quiche


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

Printable Recipe Card

About Zucchini Bacon Quiche

Course/Dish: Savory Pies
Main Ingredient: Eggs
Regional Style: American
Other Tags: Quick & Easy, Heirloom
Hashtag: #Zucchini Quiche

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