zucchini pie [Quiche]
|Unpeeled zucchini||4 Cup (64 tbs)|
|Coarsely chopped onion||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Olive oil||1⁄4 Cup (4 tbs)|
|Parsley||1⁄2 Cup (8 tbs), chopped|
|Ground black pepper||1⁄2 Teaspoon|
|Basil||1⁄4 Cup (4 tbs), chopped|
|Oregano leaves||1⁄4 Teaspoon, dried|
|Eggs||2 , well beaten|
|Shredded mozzarella cheese||8 Ounce|
|Refrigerated crescent dinner rolls||8 Ounce|
|Dijon mustard||2 Teaspoon|
Heat oven to 375° F.
In 10-inch skillet, cook zucchini, garlic and onion in olive oil until tender, about 10 minutes.
Stir in parsley and seasonings.
In large bowl, blend eggs and cheese.
Stir in vegetable mixture.
Separate dough into 8 triangles.
Place in ungreased 11 inch quiche pan, 10-inch pie pan or 12x8-inch baking dish; press over bottom and up sides to form crust. Spread crust with mustard. Do not overdo the mustard, just a gentle glaze.
Pour vegetable mixture evenly into crust.
Bake at 375°F for 20-30 minutes or until knife inserted near center comes out clean.
If crust becomes to brown, cover with foil during last 10 minutes of baking.
Let stand 10 minutes before serving.
Cut into wedges to serve; serve hot.
Tastes great the next day too :-)