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:
- Heat oven to 375F. Heat skillet, and melt butter over med-high heat.
- 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.
- In large bowl, mix eggs an cheese. Then add cooked vegetable mixture, stir gently to mix.
- 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.
- Pour egg mixture evenly into crust-lined pie plate.
- 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!)
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| The Ingredients |
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| Sauteing onions & zucchini together |
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| Stirring together egg & cheese mixture |
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| Rolling out the crest & pressing the perforations together |
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| Adding vegetable mixture to cheese mixture |
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| Pouring in the good stuff! |
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| Don't forget this step to keep your crust golden while the rest of the quiche continue to bake |
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| Yep, you will be the talk of the town when you bring this to your next gathering ;) |
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| Yum-o |
