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Zucchini Bacon Quiche Recipe


I look forward to midsummer, when the zucchini is ready and I can prepare this yummy quiche. The crust is made with convenient refrigerated crescent rolls. My family has been enjoying this quiche for years.

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Rate this recipe 4.3/5 (9 Votes)


  • 1 (8-ounce) tube refrigerated crescent rolls
  • 2 teaspoons prepared mustard
  • 6 bacon strips, diced
  • 3 cups zucchini, thinly sliced (about 1-1/4 pounds)
  • 1 medium onion, chopped
  • 2 eggs, lightly beaten
  • 2 cups (8-ounces) part-skim mozzarella cheese, shredded
  • 2 tablespoons dried parsley flakes
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil


Servings 6
Preparation time 25mins
Cooking time 50mins


Step 1

Separate crescent dough into eight triangles; place in a greased 10-inch 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.

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.

Bake at 375°F for 25 to 30 minutes or until a knife inserted near the center comes out clean. Cover edges loosely with a foil if pastry browns too quickly.

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