Taste of Home
Zucchini Bacon Quiche
TOTAL TIME: Prep: 25 min. Bake: 25 min.
YIELD: 8 servings.
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
Ingredients
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1 tube (8 ounces) refrigerated crescent rolls
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2 teaspoons prepared mustard
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6 bacon strips, diced
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3 cups thinly sliced zucchini (about 1-1/4 pounds)
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1 medium onion, chopped
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2 large eggs, lightly beaten
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2 cups part-skim shredded mozzarella cheese
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2 tablespoons dried parsley flakes
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1/2 teaspoon pepper
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1/4 teaspoon garlic powder
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1/4 teaspoon dried oregano
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1/4 teaspoon dried basil
Directions
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1.
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.
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2.
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.
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3.
Bake at 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Cover edges loosely with a foil if pastry browns too quickly.
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