Prep 10 mins
Cook 20 mins
We fell in love with this recipe back at home... it even trumped pizza! It has similar spices (maybe like a "white pizza") and it's relatively fast and easy! Use smaller zucchini's not the massive garden ones... or pick them small and tender. Fresh herbs change the flavor and you must use more, but go with what you like. Served well with fresh fruit/melon and blueberry muffins. Tea rooms eat your heart out!
- Preheat the oven to 375 degrees.
- Melt butter with the onions and zucchini and sauté 10 min or until onions are translucent.
- While this cooks mix herbs and spices in one bowl, eggs and cheese in another.
- Add spices to the pan and mix well.
- Add egg cheese mix to pan and stir quickly.
- Line your pie pan with the crescent rolls and baste with mustard (it helps to space them like a wide spaced puzzle before you join the pieces.
- Quickly transfer to crescent roll lined pan (cheese melts quickly).
- Bake 18-20 minutes or until golden and not runny.
- Allow to cool and firm up 10 minutes.
This receipe was a Pillsbury bakeoff award winner in 1980. It is a family favorite since and kids love it! Not very filling, you may want to pair it with a meat dish (or make two). The pie can come out a little soggy if there is excess moisture in it. Make sure you cook it long enough and let it sit the recommended time.
this is my favorite way to eat zucchini
this was great! i used reduced fat smart balance (and lessened the amt), reduced fat crescent rolls, and part skim mozzarella. it was still full of flavor!!! will definitely make this again...oh and i used a pizza tray to bake on so it was thinner and more like a pizza than a quiche. yum!