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Zucchini Bacon Quiche

9 reviews
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep: 25 min. Bake: 25 min.

Makes

8 servings

Updated: Sep. 25, 2022
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
Zucchini Bacon Quiche
Zucchini Bacon Quiche Recipe photo by Taste of Home
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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 large eggs, lightly beaten
  • 2 cups 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

  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.
  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.
  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.