Zucchini Quiche w/Crescent Rolls

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Pillsbury bake off 1980 winner.........https://www.pillsbury.com/recipes/italian-zucchini-crescent-pie/aa39028d-a17d-4ead-8892-16809d53a7fb



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Ingredients

  • 4 cups zucchini, sliced
  • 1 cup onion, chopped
  • 1/2 cup butter
  • 2 tablespoons parsley flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon basil
  • 1/4 teaspoon oregano
  • 2 cups mozzarella cheese (or muenster), shredded (8 oz)
  • 2 eggs, beaten
  • 8 ounces crescent rolls
  • 2 tablespoons yellow mustard
  • OPT: leave out mustard
  • Opt: Bisquick baking mix: Use Bisquick batter instead of rolls to top mixture

Preparation

Step 1

Preheat the oven to 375 degrees.
OPT 1:Spray pan w/nonstick coating
OPT 2: Line your pie pan with the crescent rolls and baste with mustard (it helps to space them like a wide spaced puzzle before you join the pieces).
Melt butter with the onions and zucchini and saute until onions are translucent.
While this cooks mix herbs and spices in one bowl, eggs and cheese in another.
Add spices to the pan and mix well.
Add egg & cheese mix to pan and stir quickly - do not cook
Quickly transfer mixture to prepared pan

OPT: Top with Bisquick batter or with crescent rolls that have been layed flat over mixture instead of using crescents as bottom shell

Bake 18-20 minutes or until golden and not runny.
Allow to cool and firm up 10 minutes.

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