This is the time of year many of us are trying new ways to fix zucchini, that summer veggie that just can’t stop producing. After all, we can only bake so many loaves of zucchini bread! We generally think of quiche as a breakfast dish but I can eat it either as a side dish or main dish.
I’ve had this recipe in my file for a long time and don’t remember where I got it. I may have copied it from a magazine. I prefer using small size zucchini for this recipe and I don’t peel them.
Zucchini Bacon Quiche:
1 tube refrigerator crescent rolls
2 tsp prepared mustard
6 strips bacon, diced
3 cups thinly sliced zucchini
1 medium onion chopped
2 eggs beaten
1 cup cream or half and half
2 cups shredded mozzarella cheese (8 oz. or cheese of your choice. I like Swiss)
2 Tbsp dried parsley
1/2 tsp pepper
1/4 tsp garlic powder
1/4 tsp oregano
1/4 tsp dried basil
Separate crescent dough into 8 triangles; place in a greased 10 inch pie pan with points toward center. Press perforations together and spread with the prepared mustard.
Fry bacon until crisp, drain on paper towels, discard all but 2 tablespoons of the bacon grease, sauté zucchini and onion in remaining grease until tender.
Sprinkle cheese over crust then top with the zucchini, onion and bacon. Beat eggs and cream, stir in seasonings and pour over zucchini. Top with chopped parsley.
Bake at 375 degrees for 25-30 minutes or until knife inserted in center comes out clean. Cover edge of crust loosely with foil if brown too quickly. Let set for 5 minutes before cutting in wedges. Have a great week!