4 c Thinly sliced zucchini
1 c Chopped onions
2 tb Margarine or butter
2 tb Dried parsley flakes
1/2 ts Salt
1/2 ts Pepper
1/4 ts Garlic powder
1/4 ts Dried basil leaves
1/4 ts Dried oregano leaves
2 Eggs; well beaten
2 c Shredded muenster or
-mozzarella cheese
1 cn (8 oz) pillsbury
-refrigerated crescent
-dinner rolls
2 ts Prepared mustard
Heat oven to 375 F. In large skillet over medium-high heat, cook zucchini
and onions in margarine until tender, about 8 minutes. Stir in parsley
flakes, salt, pepper, garlic powder, basil and oregano. In large bowl,
combine eggs and cheese; mix well. Stir in cooked vegetable mixture.
Separate dough into 8 triangles. Place in ungreased 10-inch pie pan,
12×8-inch (2-quart) baking dish or 11-inch quiche pan; 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 pan.
Bake at 375 F. for 18 to 22 minutes or until knife inserted near center
comes out clean.** Let stand 10 minutes before serving.
TIPS: * If using 12×8-inch (2-quart) baking dish, unroll dough into 2 long
rectangles; press over bottom and 1 inch up sides to form crust. Firmly
press perforations to seal. Continue as directed above.
** Cover edge of crust with strips of foil during last 10 minutes of baking
if necessary to prevent excessive browning.
Yields
6 Servings