Through the generosity of my neighbors, coworkers and The Produce Box (if you live in NC definitely check them out), we are up to our ears in zucchini! Here's proof!
And this isn't even all of them!
So I figured when life gives you
Zucchini Week- Day 1: Zucchini Bacon Quiche
I have been making quiche on the weekends for the past few weeks (see here and here), and we've been loving it! Since this is the week of the zucchini, I figured it was only appropriate to make a zucchini quiche. Although when I saw this recipe from Taste of Home, I knew I had a winner. This might be my favorite quiche that I have made yet!
Zucchini Bacon Quiche from Taste of Home
1 tube (8 oz) refrigerated crescent rolls
2 teaspoons prepared mustard
6 bacon strips, diced
3 cups thinly slice zucchini (about 1-1/4 pounds)
1 medium onion, chopped
2 eggs, lightly beaten
2 cups (8 oz) part-skim shredded mozzarella cheese
2 tablespoons dried parsley flakes
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
Preheat oven to 375.
Grease a pie pan and place the crescent dough in the pie pan. I seperated them into eight triangles and started with the corner pointing towards the center and then I just improvised to get the entire pan covered. Just make sure you pinch the dough together to seal the seams. Spread mustard on the dough- this is the secret of this recipe.
In a large skillet, cook bacon over medium heat until crisp. Remove and drain on paper towels. In the remaining bacon grease, saute zucchini and onion until tender. Then combine all ingredients and pour into crust.
Bake at 375 for 25-30 minutes or until a knife inserted near the center comes out clean. Cover edges loosely with a foil if pastry browns too quickly.
Enjoy!
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