Zucchini Quiche

Tomorrow I will be joining a few of my scrap buddies at a private crop at our favorite Local Scrapbook Store ~ Scrap-a-Doodle-Doo!  I decided to make a Zucchini Quiche to bring for lunch and I think it came out looking very tasty! It was easy to make too! 

Here is the recipe for you to try - it is a pretty standard recipe that I tweaked -

SAUTE until soft:

3 med Zucchini - sliced at @ 1/4" thick

1/ 2 Vidalia Onion

2 Cloves Garlic crushed

 @ 1/4C Butter or Margarine

@ 1/4C - 1/2C Fresh Basil chopped

@ 1/4C Fresh Parsley chopped

Salt & Pepper to taste

Let cool

Take 1 CAN (8 count) Crescent Rolls

and spread in a 10' pie pan that has been sprayed lightly with cooking spray.

(press and seal all seams)

SPREAD - a thin coat of brown mustard * I used a Champagne Dill that I had on hand.
MIX:

4 Eggs - lightly beaten

4 oz cream cheese ( softened)

 1/2 C shredded mozzarella cheese

1/2 of the Zucchini mixture

LAYER:

1/2 of the PLAIN Sauteed Zucchini in the pie crust

SPRINKLE:

1/2 C shredded cheese on top of that

ADD:

The Egg & Zucchini mixture on top of that

SPRINKLE:

with @ 1/4C shredded cheese

BAKE:

375' for @ 15mins - until browned and set

Let cool @ 10 mins before cutting - can be served warm or cold.

ENJOY!