zucchini pie [Quiche] Recipe
You can substitute zucchini with your favorite meat. I was making it for some of our vegetarian friends, and hence didnt experiment
much :)
![zucchini pie [Quiche] picture](http://thumbs.ifood.tv/files/zucchini-pie1.jpg "zucchini pie [Quiche]")
Summary
Preparation Time10 MinCooking Time40 Min
Ready In50 MinDifficulty LevelEasy
Health IndexHealthyServings4
Main IngredientCheese
Ingredients
4 cups thinly sliced, unpeeled zucchini
1 cup coarsely chopped onion
2 cloves garlic, minced
1/4 cup olive oil
1/2 cup chopped parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup fresh basil, chopped
1/4 teaspoon dried oregano leaves
2 eggs, well beaten
8 oz. (2 cups) shredded Muenster or mozzarella cheese
8-oz. can refrigerated crescent dinner rolls
2 teaspoons Dijon mustard
Directions
Heat oven to 375° F.
In 10-inch skillet, cook zucchini, garlic and onion in olive oil until tender, about 10 minutes.
Stir in parsley and seasonings.
In large bowl, blend eggs and cheese.
Stir in vegetable mixture.
Separate dough into 8 triangles.
Place in ungreased 11 inch quiche pan, 10-inch pie pan or 12x8-inch baking dish; press over bottom and up sides to form crust. Spread crust with mustard. Do not overdo the mustard, just a gentle glaze.
Pour vegetable mixture evenly into crust.
Bake at 375°F for 20-30 minutes or until knife inserted near center comes out clean.
If crust becomes to brown, cover with foil during last 10 minutes of baking.
Let stand 10 minutes before serving.
Cut into wedges to serve; serve hot.
Tastes great the next day too :-)
6 servings.
In 10-inch skillet, cook zucchini, garlic and onion in olive oil until tender, about 10 minutes.
Stir in parsley and seasonings.
In large bowl, blend eggs and cheese.
Stir in vegetable mixture.
Separate dough into 8 triangles.
Place in ungreased 11 inch quiche pan, 10-inch pie pan or 12x8-inch baking dish; press over bottom and up sides to form crust. Spread crust with mustard. Do not overdo the mustard, just a gentle glaze.
Pour vegetable mixture evenly into crust.
Bake at 375°F for 20-30 minutes or until knife inserted near center comes out clean.
If crust becomes to brown, cover with foil during last 10 minutes of baking.
Let stand 10 minutes before serving.
Cut into wedges to serve; serve hot.
Tastes great the next day too :-)
6 servings.
Comments
Comments: 3 |
Add a Comment
moodyfoody says :
wonderful recipe, I had zucchini pie at many restaurants but never thought it was so easy to make at home.
(¨`·.·´¨) Alwayz`·.¸(¨`·.·´¨) Keep(¨`·.·´¨)¸.·´ Smiling!`·.¸.·´moodyfoody
Posted on: 18 February 2008 - 7:34am
startcooking says :
I can't believe this pie is made with crescent rolls! It looks delicious!
Posted on: 4 October 2007 - 5:55pm
Dancingfountain says :
I cannot wait to sink my teeth into this pie ! :-)
Posted on: 6 July 2007 - 2:16pm
