Zucchini Quiche

What to make for that potluck, baby shower, or in my case....mom's get together!? 

Yep, I've got you covered!

I adapted this recipe from the 1980 Bake-Off-winning recipe from Pillsbury.

This recipe is kid friendly, easy to make, and even freezes well.

The Ingredients:

1 Tbsp Butter (and olive oil as needed)

4 cups thinly sliced zucchini

1/2 cup chopped onions

2 Tbsp dried parsley flakes (and whatever other herbs you may have on hand: basil, oregano, etc.)

1/2 tsp salt

1/4 tsp pepper

1/4 tsp garlic powder

2 eggs, well beaten

2 cups Muenster or Mozzerella cheese

1 can Pillsbury refrigerated crescent dinner rolls

Directions:

1. Heat oven to 375F. Heat skillet, and melt butter over med-high heat.
2. add zucchini and onions, cook 6-8 minutes, until tender; add more olive oil if necessary.                Stir in parsley/herbs, salt, pepper, and garlic powder.
3. In large bowl, mix eggs an cheese. Then add cooked vegetable mixture, stir gently to mix.
4. Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate/baking dish. Press over bottom and up sides to form crust. Firmly press perforations to form seal.
5. Pour egg mixture evenly into crust-lined pie plate.
6. Bake 18-20 minutes or until knife inserted in center comes out clean. I cover the edges of the crust with foil the last 10 minutes of baking so that my crust does not come out burnt (that's the best part!)

The Ingredients

Sauteing onions & zucchini together

Stirring together egg & cheese mixture

Rolling out the crest & pressing the perforations together

Adding vegetable mixture to cheese mixture

Pouring in the good stuff!

Don't forget this step to keep your crust golden while the rest of the
 quiche continue to bake

Yep, you will be the talk of the town when you bring this to your next gathering ;)

Yum-o