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Zucchini Bacon Quiche

 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.


  • 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


  • 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.