Name: Zucchini Bacon Quiche
Prep time: 25 min
Cook time: 25 min
Yield: 8
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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Zucchini Bacon Quiche

1. 1 tube (8 ounces) refrigerated crescent rolls -

2. 2 teaspoons prepared mustard -

3. 6 bacon strips, diced -

4. 3 cups thinly sliced zucchini (about 1-1/4 pounds) -

5. 1 medium onion, chopped -

6. 2 large eggs, lightly beaten -

7. 2 cups part-skim shredded mozzarella cheese -

8. 2 tablespoons dried parsley flakes -

9. 1/2 teaspoon pepper -

10. 1/4 teaspoon garlic powder -

11. 1/4 teaspoon dried oregano -

12. 1/4 teaspoon dried basil -

How to cook deliciously - Zucchini Bacon Quiche

1. Stage

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. Stage

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. Stage

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.