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:
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!
