I've been making this quiche for years and it stands as a family favorite.
It's actually a Pillsbury Bake-off winner from 1980!
Promise me you'll try this! It's so easy and just delicious!
Returning from Tanner's Market, I knew just what I wanted to do with those zucchinis!
Zucchini
Quiche
2 T butter
4 C thinly sliced
zucchini
1 C thinly sliced
onions
2 T parsley
½ t salt
½ t pepper
¼ t garlic powder
¼ t basil
¼ t oregano
2 eggs
2 C shredded Muenster
or Mozzarella
1 can Pillsbury Refrigerated
Crescent Dinner Rolls
2 t yellow mustard
Pre-heat oven to
375.
In 12” skillet,
melt butter.
Add zucchini &
onions, cook 6-8 mins. until tender.
Stir in parsley,
salt, pepper, garlic powder, basil and oregano.
In large bowl,
stir together eggs & cheese.
Add zucchini
mixture and combine gently.
Separate dough
into 8 triangles.
Place in ungreased
10” glass pie plate or quiche dish.
Press over bottom
and up sides to form crust.
Firmly press
perforations to seal.
Spread crust with
mustard.
Pour egg mixture
evenly into crust-lined plate.
Bake 18 to 22
mins. or until knife inserted in center comes out clean.
Cover edges of crust
with foil during last 10 mins. of baking.
Let stand 10 mins.
before serving.
This time I tried "Butter Flake" Crescent Rolls,
thinking, "Hey, who wouldn't love more butter?"
Nope. The consensus: Stick to the original variety.
Thinly sliced zucchini. I like to use my mandolin.
Later this summer, when I'm inundated with zucchini from our garden, (let's hope)
I'll run them through the Cuisinart and freeze them in 4 cup batches, just for this recipe!
Puzzle-pieced the crust together, spread with mustard.
Filled with the zucchini mixure, ready to pop in the oven.
Stupendous! Oh-so-yummy!
Here are the websites for
Pillsbury and
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