Yield: 6 Servings
|4 cups||Thinly sliced zucchini|
|1 cup||Chopped onions|
|2 tablespoons||Margarine or butter|
|2 tablespoons||Dried parsley flakes|
|¼ teaspoon||Garlic powder|
|¼ teaspoon||Dried basil leaves|
|¼ teaspoon||Dried oregano leaves|
|2 \N||Eggs; well beaten|
|2 cups||Shredded muenster or mozzarella cheese|
|1 can||(8 oz) pillsbury refrigerated crescent dinner rolls|
|2 teaspoons||Prepared mustard|
Heat oven to 375 F. In large skillet over medium-high heat, cook zucchini and onions in margarine until tender, about 8 minutes. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano. In large bowl, combine eggs and cheese; mix well. Stir in cooked vegetable mixture.
Separate dough into 8 triangles. Place in ungreased 10-inch pie pan, 12x8-inch (2-quart) baking dish or 11-inch quiche pan; press over bottom and up sides to form crust.* Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pan.
Bake at 375 F. for 18 to 22 minutes or until knife inserted near center comes out clean.** Let stand 10 minutes before serving.
TIPS: * If using 12x8-inch (2-quart) baking dish, unroll dough into 2 long rectangles; press over bottom and 1 inch up sides to form crust. Firmly press perforations to seal. Continue as directed above.
** Cover edge of crust with strips of foil during last 10 minutes of baking if necessary to prevent excessive browning.
Copyright 1997 The Pillsbury Company Recipe by: Pillsbury Solutions [pillsburysolutions@....
Posted to MC-Recipe Digest V1 #973 by "abprice@..." <abprice@...> on Dec 28, 1997