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Italian Zucchini Quiche
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Quiche
Amount Measure Ingredient -- Preparation Method
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1 Large or 2 medium zucchini
1 Medium onion -- chopped finely
1/2 C. margarine
1/2 C. parsley
1/2 Tsp. salt
1/2 Tsp. pepper
1/4 Tsp. garlic powder
1/4 Tsp. basil
1/4 Tsp. oregano
2 eggs -- beaten
8 Oz. shredded Mozzarella cheese
1 Pkg. Pillsbury crescent dinner rolls
Peel and slice zucchini thinly. Place in saucepan,
cover and boil for 1/2 hour. Drain and set aside. In large
frying pan, combine onion and margarine. Brown onion slightly.
Stir in parsley, salt, pepper, garlic powder, basil and
oregano. Stir well. Cook on medium heat 5 minutes. Remove
from heat. In large bowl, mix eggs and cheese. Add zucchini
mixture and parsley mixture. Stir well. Unroll crescent
rolls, line 9-inch pie plate or quiche dish with dough. Pour
zucchini mixture into pie plate. Bake 10 minutes uncovered
then 10 more minutes covered with aluminum foil at 375 degrees. Turn
off oven, but leave quiche in oven, 2 to 3 minutes.
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