Friday, July 11, 2008

Zucchini Bacon Quiche

1 (8 oz.) tube refrigerated crescent rolls
2 tsp. prepared mustard
6 bacon strips, diced
3 cups thinly sliced zucchini
1 medium onion, diced
2 eggs, beaten
2 cups shredded mozzarella cheese
2 Tbls. dried parsley flakes
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. dried oregano
1/4 tsp. dried basil

Separate crescent rolls into triangles and place them into a greased 10-inch pie plate with the points toward the center. Press dough onto the bottom, and up the sides of the pan to form a crust, sealing perforations. Spread the mustard over the crust.

In a skillet, cook the diced bacon over medium heat until crisp. Remove the bacon from the skillet. Saute zucchini and onions in bacon drippings until tender.

In a large bowl, combine eggs, cheese, seasonings, bacon, and zucchini mixture. Pour into crust.

Bake at 375 for 25-30 minutes, until a knife inserted in the center comes out clean. 


Kelli said...

This looks delicious! I printed out the recipe to try this week!

Front Porch Society said...

This looks really good!!!

Danielle said...

We tried this last night - It tastes wonderful and uses up a lot of zucchini:-)...Thanks

Anonymous said...

This looks so yummy! I plan on making as soon as I have some more zuccini ready.

Luci said...

I made this tonight - my husband ate an entire one all by himself!! It was a huge hit! :)