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LOCATION: Recipes >> Entrée Pies >> Quiche 14

Print this Recipe    Quiche 14

Zucchini Quiche

1 1/4 lb (4 C) thinly sliced, unpeeled zucchini
1 C coarsely chopped onion
4 T margarine
1/2 C chopped parsley
1/2 t salt
1/2 t pepper
2 eggs, well beaten
1/4 t each basil, oregano
1 clove garlic, minced
8 oz grated mozzarella (cheddar, Monterey Jack) cheese
1 can refrigerated crescent roll dough
2 t prepared Dijon mustard

Oven at 375 F.

Saute zucchini and onion in margarine till tender. Add parsley and
seasonings. Blend eggs and cheese in bowl, add veggie mixture.

Separate dough into its triangles, arrange in ungreased 10" pie
pan, pressing over bottom and up sides to form crust. Paint crust
with mustard; pour veggie/egg/cheese mixture into crust.

Bake 18-20 min, till knife inserted in centre comes out clean.
Allow to stand 10 min to set, before serving.

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