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Zucchini Bacon Quiche

I look forward to midsummer, when the zucchini is ready and I can prepare this yummy quiche. The crust is made with convenient refrigerated crescent rolls. My family has been enjoying this quiche for years. - Sheri Krueger Black Creek, Wisconsin

6-8 ServingsPrep: 25 min. Bake: 25 min.

Ingredients

1 tube (8 ounces) refrigerated crescent rolls
2 teaspoons prepared mustard
6 bacon strips, diced
3 cups thinly sliced zucchini (about 1-1/4 pounds)
1 medium onion, chopped
2 eggs, lightly beaten
2 cups (8 ounces) part-skim shredded mozzarella cheese
2 tablespoons dried parsley flakes
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil

Directions

Separate crescent dough into eight triangles; place in a greased
10-in. pie plate with points toward the center. Press dough onto the
bottom and up the sides of plate to form a crust; seal perforations.
Spread with mustard.
In a large skillet, cook bacon over medium heat until crisp. Remove
to paper towels; drain, reserving 2 tablespoons drippings. Saute
zucchini and onion in drippings until tender. In a large bowl,
combine the eggs, cheese, seasonings, bacon and zucchini mixture.
Pour into crust.
Bake at 375° for 25-30 minutes or until a knife inserted near the

2 of 2

Zucchini Bacon Quiche (continued)

Directions (continued)

center comes out clean. Cover edges loosely with a foil if pastry
browns too quickly. Yield: 6-8 servings.

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.