zucchini bacon quiche
I usually use this recipe for a quick lunch get together when the fresh garden zucchini is freshly picked. It's simple and easy. Plus it looks and tastes like you've spent all day making it. Sometimes I add a bit of color to it using my ripe tomatoes.
yield
6 -8
prep time
30 Min
cook time
30 Min
method
Bake
Ingredients For zucchini bacon quiche
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1-8 oztube of crescent rolls
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2 Tbspprepared mustard (dijion works well)
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6pieces of cooked, drained and crumbled bacon
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3 cshredded or thinly sliced zucchini
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1 mdonion (diced)
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2eggs (beaten)
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2 cshredded mozzarella cheese
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2 tspparsley flakes
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1/2 tsppepper
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1/2 tspgarlic powder
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1/4 tsporegano, dried
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1/4 tspbasil, fresh
How To Make zucchini bacon quiche
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1Heat oven 375
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2Press crescent rolls into a lightly greased pie dish. Pressing points toward center. Spread crust with the prepared mustard. -
3In a skillet (the one used to cook the bacon) use about 2 Tablespoons of the bacon grease to sauté the zucchini and onion. sauté until tender and onions are translucent.
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4In a large bowl combine the beaten eggs, Mozzarella cheese, seasonings, bacon and the zucchini and onions.
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5Pour this into the prepared crust. Loosely cover the edges of the crusts with tinfoil.
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6Bake 25-30 minutes or until a knife inserted into the center comes out clean. Top each piece cut with a dollop of sour cream if you like.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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