| 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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