Zucchini Bacon Quiche (I made this yesterday for Father’s Day Brunch and everyone liked it. I will definitely make it again) Ingredients: 1 tube (8 ounces) refrigerated crescent rolls 2 teaspoons prepared mustard 6 Bacon strips, diced 3 cups thinly sliced zucchini (about 1-14 1lb) 1 medium onion, chopped 2-3 eggs, lightly beaten 2 cups (8 ounces) part-skim shredded mozzarella cheese 2 tablespoons dried parsley flakes ½ teaspoon papper ¼ teaspoon garlic powder ¼ teaspoon dried oregano ¼ teaspoon dried basil Directions: Separate crescent dough in eight triangles; place in a greased 10 in. pie plate with points toward the center. Press dough onto the bottom and up the sides of plate to form a crust; seal perorations. Spread with mustard. (I used regular yellow mustard like French’s) In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoon drippings. Sauté 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% for 25-30 minutes or until a knife inserted near the center comes out clean. Yield 6-8 servings
Posted on: Thu, 20 Jun 2013 02:03:41 +0000
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