| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
|
6 |
Servings |
INGREDIENTS
| 4 |
c |
Thinly sliced zucchini |
| 1 |
c |
Chopped onions |
| 2 |
tb |
Margarine or butter |
| 2 |
tb |
Dried parsley flakes |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/4 |
ts |
Garlic powder |
| 1/4 |
ts |
Dried basil leaves |
| 1/4 |
ts |
Dried oregano leaves |
| 2 |
|
Eggs; well beaten |
| 2 |
c |
Shredded muenster or mozzarella cheese |
| 1 |
cn |
(8 oz) pillsbury refrigerated crescent dinner rolls |
| 2 |
ts |
Prepared mustard |
INSTRUCTIONS
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@listserver.crc-inc.
Posted to MC-Recipe Digest V1 #973 by "abprice@wf.net" <abprice@wf.net> on
Dec 28, 1997
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