Ingredients
1 can (8 oz.) of refrigerated crescent rolls, spread out over a 10 inch pie pan that has been sprayed with bak
2 tablespoons mustard spread over the rolls (I like to use brown spicy mustard, but any flavor
4 cups shredded zucchini and/or yellow squash
1 cup diced onion
2 tablespoons finely minced garlic
1 stick butter
2 beaten eggs
salt (I use Adobo seasoned salt)
pepper
3/4 teaspoon tsp Italian seasoning mix (or may use a mixture of ¼ tsp dried oregano, ¼ dried
2 tablespoons dried parsley
1 tablespoon dried chives or may use fresh chives, chopped
2 cups shredded mozzarella cheese, or other desired blends (this time I used some muenster and
Preparation
1
In a large frying pan, sautè squash, onions, garlic and butter until soft, approximately 10 minutes.
2
After finished, add in the cheese, stirring well.
3
Then add the beaten eggs and seasonings.
4
After combining everything, pour into prepared crust.
5
Bake in preheated oven at 350 degrees for 20-30 minutes or until the center is set.
6
Remove to a cooling rack for at least 10-20 minutes so it will firm up slightly. This is not a very firm quiche, but the longer it sets, the more firm it well become.
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Foodista
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